I have been making both plum jam and plum sauce. The recipe for the latter was given to me by an anonymous follower a couple of years ago. I have no idea where it originates, so I am unable to credit it to anyone. It does need time to mature, but it is just delicious and is similar to brown sauce. We love it on eggs and bacon, or it would be good on a burger or other fried or grilled meats. This recipe does take some time, so don't plan on doing it in a hurry. I think it is well worth the effort however!!
You will need:
2kgs (4.4 lbs) of plums or mirabelles washed and stoned
170g (6 ozs) stoned , chopped dates
113 g (4 oz) raisins
1 large onion chopped
4 large cloves garlic chopped
60 g (2 oz) fresh root ginger peeled and chopped
1 tablespoon coriander seeds
1 teaspoon allspice berries
1/2 teaspoon cayenne pepper
1 tablespoon salt (I use 1 heaped teaspoon)
1 litre (approx. 2 pints) malt vinegar or any other strong vinegar
1 tablespoon turmeric
280g (10 oz) sugar
1/2 nutmeg grated
Place the mirabelles, dates, raisins, onion, garlic, ginger, coriander seeds, allspice seeds, cayenne pepper, salt and 1 pint of vinegar into a large heavy based saucepan.
Bring to the boil, then reduce the heat and simmer till the fruit is very soft about 30-40 minutes, leave to cool slightly.
Liquidise well (then sieving is recommended, but I do not bother!) and return sauce to a clean pan.
Add the remaining vinegar, turmeric powder, sugar and nutmeg.
Bring to the boil, then simmer until the sauce thickens, this takes a while, 30 mins to 1 hour.
Pour into sterilized jars and store for at least 2 months before using, to give the sauce time to mature.
2kgs (4.4 lbs) of plums or mirabelles washed and stoned
170g (6 ozs) stoned , chopped dates
113 g (4 oz) raisins
1 large onion chopped
4 large cloves garlic chopped
60 g (2 oz) fresh root ginger peeled and chopped
1 tablespoon coriander seeds
1 teaspoon allspice berries
1/2 teaspoon cayenne pepper
1 tablespoon salt (I use 1 heaped teaspoon)
1 litre (approx. 2 pints) malt vinegar or any other strong vinegar
1 tablespoon turmeric
280g (10 oz) sugar
1/2 nutmeg grated
Place the mirabelles, dates, raisins, onion, garlic, ginger, coriander seeds, allspice seeds, cayenne pepper, salt and 1 pint of vinegar into a large heavy based saucepan.
Bring to the boil, then reduce the heat and simmer till the fruit is very soft about 30-40 minutes, leave to cool slightly.
Liquidise well (then sieving is recommended, but I do not bother!) and return sauce to a clean pan.
Add the remaining vinegar, turmeric powder, sugar and nutmeg.
Bring to the boil, then simmer until the sauce thickens, this takes a while, 30 mins to 1 hour.
Pour into sterilized jars and store for at least 2 months before using, to give the sauce time to mature.
This will make about 8 or 9 jam jar size pots. I usually use a slightly larger jar and I end up with about 7 jars/bottles.
Four plum jam on the left, and seven plum sauce on the right.
A few of the day's crop of courgettes are just behind the bottles.
Digging a row of potatoes yesterday; they look good!! :-)
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To finish, a glorious sunset from last week!
See also - My Life Before Charente updated 11 August 2012
