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1
Wash and stem the plums and lay them in a single layer in the bottom of a large Dutch oven.
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2
Add the water.
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3
Cover and bring to a boil over high heat.
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4
Reduce the heat and simmer for 30 minutes, stirring occasionally to prevent the fruit from sticking to the pot.
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5
The skins will burst and the plums will release their juice and soften.
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6
Remove the pot from the heat, uncover it, and let the fruit cool for about 5 minutes.
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7
Pour the plums into a heavy-duty sieve, a small-holed colander, or a food mill set over a large mixing bowl and push the plums through to render the juice and the pulp and to separate out the skins and the pits.
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8
Discard the skins and pits.
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9
Return the juice and the pulp to the pot and add the sugar, vinegar, marmalade, cinnamon, star anise, garlic, and salt.
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10
Set the pot over high heat and bring it just to a boil.
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11
Lower the heat and simmer the mixture, uncovered, to reduce it, being careful not to let it splatter.
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12
Stir often, modifying the heat as needed to keep it at a slow simmer as the liquid reduces.
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13
Cook for about 35 minutes, until the mixture has thickened.
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14
Draw a spoon across the bottom of the pot; the mixture should be thick enough to part, expose the bottom of the pot, and then come back together again.
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15
Remove and discard the cinnamon, anise, and garlic.
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16
Pour the catsup into glass jars or bottles.
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17
Kept refrigerated, this catsup will keep for up to 1 year.
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18
It can be served warm or cold.
