How to make Plum Sauce | Rosie Makes Jam Recipes

Plum Sauce

A savoury sauce great with cold meats or duck

Ingredients

Plums,
Halved and stoned
36 oz
1 kg
Onions (medium),
Peeled and chopped
2 each
Vinegar
36 fl oz
1 litre
Sugar, Demerara
12 oz
400 g
Currants
4 oz
125 g
Mustard,
dry powder
2 tbsp
Ginger, ground
2 tsp
Nutmeg,
Freshly grated
1 tsp
Allspice Berries, whole
2 tsp
Turmeric
1 tsp

Rosie's Ingredient Calculator

Plums
Onions (medium)
Currants

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.

Method

  1. Wash and rinse your bottles and place in a warm oven to dry and sterilise
  2. Halve the plums and remove the stones, roughly chop the flesh
  3. Peel and chop the onions
  4. Put into a pan with the vinegar, and all of the other ingredients
  5. Simmer gently for about an hour until the plums and onions are soft
  6. Pour the contents of the pan into a goblet food processor - you will probably need 2 to 3 batches - and blend until smooth
  7. Pour through a sieve back into a pan and re-heat until the desired consistency. The sauce will thicken slightly on cooling
  8. Pour into the warm bottles and seal immediately

How long will it take to make?

Preparation time:
15 mins
Cooking time:
1 hour
Total time:
1 hour 15 mins
Soaking overnight
not included in total time

How much?

6-7 250ml bottles

Look after it

Store in a cool dark place for up to 12 months

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

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