Plum Sauce from The Complete Book of Home Preserving by Mary Norwak
A mixture of plums can be used, with some damsons if available. Cut up the plums and put with the stones and all the ingredients into a pan. Sir well, bring to the boil, and simmer for 30 minutes. ...
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Cooking tools:
- Canning pot
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Spoon
- Bottle
Ingredients
- 8 oz/225g sugar
- 1 pint/500 ml vinegar
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 2lb/1 kg plums
- 8 cloves
- ½ teaspoon Cayenne pepper
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