500 g fresh damsons, stones removed
2 cloves garlic, finely chopped
2 cm fresh ginger, finely chopped
2 red chilli, deseeded and finely chopped
100 ml apple cider vinegar
100 g coconut sugar
1 tsp ground coriander
1/4 tsp ground allspice
1/2 tsp ground cinnamon
2 star anise
1/2 tsp sea salt
1. Place the damson plums in a large saucepan with the apple cider vinegar, coconut sugar and star anise.
2.Place over a medium heat and bring to the boil. Reduce to a simmer and cook for a further 5-6 minutes until it has turned to pulp.
3.Set to one side and leave to cool for 15 minutes, or until you can comfortably retrieve the star anise and the stones from the mixture.
4. Add the chilli, garlic, ginger, coriander, cinnamon and sea salt to the pan and place it back on a medium heat. When it reaches boiling point, reduce to a simmer and cook for a further 10 minutes or until the ketchup has thickened.
5. Leave to cool before processing in a blender to a smooth consistency and then bottling in sterilised containers.