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.