Chris' Plum Sauce

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  • 3 kg plums
  • 1kg brown sugar
  • 1.5 litres malt vinegar
  • 6 teaspoons salt
  • 50g whole ginger
  • 3 teaspoons whole cloves
  • 2 teaspoons allspice
  • 2 teaspoons pepper


Put the plums, sugar and vinegar and the spices tied in a muslin bag in a pan and bring to boil. Boil until the plums are quite soft and then strain out the stones. Return the pulp to the pan and cook until the sauce is thick enough. Sieve the sauce at this stage,then pour into bottles and cork when cold.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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