Plum Sauce
This is an old recipe that one of our team makes every year (the sauce is pictured in the bottles at the back - plum sauce in the jars at the front). Because it's old, the quantities aren't in metrics! And it probably has more sugar than we like these days. We've kept the original recipe and added in the conversions for you. We suggest adjusting the sugar to suit your taste.
6lbs (2.7kg) plums
3 pints (1.4L) malt vinegar
2lbs (0.9kg) brown sugar
2tsp ground cloves
1 tsp ground mace
1 tsp cayenne
2 tsp ground ginger
2 oz (56gm) garlic
2 tsp salt, black pepper
Remove stones from the plums then put all the ingredients in a large pot and boil together until the mixture is reduced to pulp. This will take about two hours. Then, when it's cool, put it in the wizz or use a hand wizz. Lastly, put in sterilised bottles.
Go here for tips on how to sterilise your jars or bottles.
