Paula's plum sauce

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  • 3 kg red plums (not the cherry type, but the nice fat juicy plums)
  • 1 kg onions peeled and roughly chopped
  • 3 level tablespoons ground cloves
  • 2 level tablespoons ground ginger
  • 2 level tablespoons ground black pepper
  • 2 litres vinegar
  • 2 level tablespoons salt
  • 3 large apples, unskinned and cut into quarters
  • 1 kg white sugar


Place all ingredients in a large pan and boil to a pulp (about an hour). Strain and bottle. I use a metal colander over a large bowl and stir the sauce thru the colander with a wooden spoon. Its a little time consuming and can get hard on the stirring arm!, but results in a thicker sauce. Ideally you should be left with just the plum stones and skins in the colander. I store it in glass 'flagons' and transfer it as required to a more 'table friendly' jug as required :)
The sauce is quite harsh initially, but after a couple of months it mellows and matures and is totally delicious !!


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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