We had a bumper crop of blood plums this Summer so I decided to make some plum sauce so that we could preserve a bit of what we had. This recipe is for savouries rather than sweets. We’ve enjoyed it so far in stir frys, as a marinade for bbqs and as a dipping sauce. This sauce keeps for months if stored in a clean and sterilised jar (the sauce becomes a bit darker over time but still tastes great). This recipe makes approximately 1.5 litres and is based on a recipe from Stephanie Alexander’s book ‘The Cook’s Companion’.
1.5kg of blood plums (or other plum)
1 1/2 teaspoon of cloves
1 teaspoon of allspice
1 teaspoon of black peppercorns
3 star anise
2 1/4 cups of brown sugar
2 teaspoons of salt
3 cups of white-wine vinegar
1 small piece of muslin cloth
1. Clean and sterilise your jars or bottles (read more here — http://vegematarian.com.au/2012/07/01/sterilising/).
2. Stone your plums. If they’re cling-stone blood plums, cut off the flesh from around the stone.
3. Place spices (cloves, allspice, peppercorns and star anise) in a piece of muslin cloth and tie the cloth together with cooking string (or if it’s a large piece of cloth you might be able to tie it with the string).
4. Place muslin bag of spices, plums, sugar, salt and vinegar into a large non-reactive saucepan (clay, enamel, glass or stainless steel).
5. Bring to the boil, stirring until all the sugar has dissolved.
6. Cook steadily for 20 minutes or so until the plums have collapsed. Remove muslin bag and squeeze it until all its juices are back into sauce (you may want to use a couple of spoons to do this so you don’t burn yourself).
7. Use a hand blender to blend the ingredients in the saucepan (or pass the ingredients through a colander or sieve to smooth out the mixture).
Note: The sauce will thicken when it cools so don’t stress if it looks a little watery.
8. Pour ingredients into hot, sterilised bottles/jars. Seal the jars tightly and label them so you remember when the sauce was made.
9. Leave for at least a week before using. Store in a dark, cool cupboard. Keep in fridge once opened.
Thanks to Stephanie Alexander’s recipe in her book ‘The Cook’s Companion’. I’ve changed the spices slightly but the base recipe is the same.