California Catsup With Plum Catsup Variation

In a blender or food processor, combine tomatoes, onion, and garlic, a portion at a time, and whirl until smoothly pureed. Pour mixture through a fine strainer set over a 5- to 6-quart pan, stirring and pressing to push mixture through. Discard any residue left in strainer. To pan, add vinegar, sugar, coriander, cayenne, mace, cinnamon and bay leaf.

Boil gently, uncovered and stirring often, until mixture is thick and reduced to about 4 cups, 1 1/2 to 2 hours (adjust heat to maintain a gentle boil; if mixture splatters out of pan, lower heat). Add salt to taste. Remove and discard bay leaf. Serve warm or cool. To store, cool, cover, and chill up to 1 month. Or process as directed below.

To process for canning: Fill clean, not sterilized half-pint or pint canning jars to within 1/4-inch of rim. Wipe jar rims clean. Cover with hot, sterilized lids; screw on bands. Place jars on a rack in a canning kettle half-full of hot water. Add more hot water, if needed, to cover jars by 1 inch. Cover pan and simmer for 20 minutes. Lift out jars, set on a towel, and let cool. Test the seal by pressing each lid. If lid stays down, the seal is good. If it pops when pressed, store jar in refrigerator up to 1 month.

This recipe yields about 2 pints.

To make Plum Catsup: Follow recipe for California catsup, omitting tomatoes. Use 6 pounds ripe tart red plums, pitted. Decrease cider vinegar to 1 cup. Increase the sugar to 1 1/2 cups. Add 1 1/2 teaspoons ground ginger. Boil gently, uncovered, until thick and reduced to about 6 cups, 1 1/2 to 2 hours. (Makes 3 pints)