Home-made Plum Sauce

November 15, 2016

This is a slightly modified version of the Edmonds Cookery Book version, rendered gluten-free. It can be scaled up if you have huge quantities of plums available. There are lots of plum sauce recipes on the Internet, so have a look around. Just make sure you don’t use malt vinegar! (Cider vinegar or plain white vinegar work fine in these recipes)

  • Prep: 15 mins
  • Cook: 2 hrs


1Put all the ingredients in a large saucepan and bring to the boil, stirring throughout.

2Reduce the heat and simmer gently for about 1 ½ to 2 hours, stirring regularly to stop it sticking and burning, until the mix is pulpy and moderately thick.

3Press through a sieve with the back of a wooden spoon – this will remove the plum stones and skins.

4Bottle in sterilised jars and seal.


1.4kg whole plums (preferably nice substantial red-fleshed ones, like Sultans, Omegas, Black Doris, Billingtons or similar)

850ml cider vinegar or white vinegar

500g brown sugar

1 tsp ground cloves

½ tsp ground black pepper1/2 tsp ground nutmeg

¼ tsp cayenne

1 tsp ground ginger

3 tsp salt

25g garlic, peeled and roughly chopped

2017-11-17T10:51:40+00:00 0 Comments

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