Turns out Mum's plum sauce is a first edition Edmonds Cookbook recipe. Best not mess with success!
|2 ¾ kgs||Plums, choose dark red ones (Main)|
|6 cups||Malt vinegar|
|5 cups||Brown sugar|
|50 g||Garlic, approximately 10 cloves|
|1||Lemon, zest and juice|
|2 tsp||Ground pepper|
|2 tsp||Ground mace|
|2 tsp||Ground ginger, or large knob grated fresh ginger|
|1 tsp||Ground cloves|
|½ tsp||Cayenne pepper|
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- Into a large preserving pan add red plums, malt vinegar, brown sugar, garlic, lemon zest and juice, ground pepper, ground mace, ground ginger or grated fresh ginger, ground cloves, cayenne pepper and salt.
- Bring to the boil, stirring frequently, and cook until pulpy.
- Pass through a coarse sieve, return to the pan and bring back to boil for approximately 5 minutes.
- Pour into sterilised bottles and seal.