Plum, Rhubarb and Ginger Sauce

This was such an easy recipe to make, and it’s delicious! The measurements are just an estimate- for the ginger and chilli add as you like!

Prep:

-Preheat oven to low heat of 50 degrees, this is just to sterilise the jars.

-Halve your plums and remove the pips (makes it much easier than throwing the plums in whole!)
-Remove leaves from the rhubarb and chop the stems up.

-Add boiling water to your jars and let sit for 10 mins, then put them in the oven to dry out and to get rid of any germs!

Method:

-Cook your rhubarb with a 3tbs of sugar and some of the ginger. Cook until soft

-Throw all of your plums, water, sugar, ginger, chilli in a pot and put on a low heat and simmer for 30mins.

-Add the rhubarb to the mixture and leave it on the stove for another 15 mins.

-Cook the entire mixture until all the plums have broken down and the mixture looks like a syrup.

-Bottle them sauce up while they’ll still warm. -The sauce should last for a couple of months as we didn’t use as much sugar, but only for two weeks once opened.