Another spicy recipe from the blister-in-law. I made this with the cherry plums I picked from Jenny.

Ingredients

• 2 tablespoons finely chopped fresh ginger
  
• 1 tablespoon finely chopped garlic
• 1 tablespoon onion seed, powder or flakes
• 1/2 tablespoon mustard seeds
• 1/2 litre malt vinegar
• 1kg plums
• 2 tspn chilli powder
• 900g sugar (you can use a little less)
• 1-2 tspns salt

What you will need

• Large heavy based pot
• Wooden spoon

What to do

1. Stone plums.
2. Mix all ingredients in pot and simmer until the fruit has turned pulpy and reduced in volume (approx 1 hour)
3. Like the tomato relish I would add the sugar a bit later, once the liquid has had a chance to reduce.
4. Bring to the boil and simmer for 1-2 hours more. Note: I simmered mine for 2 hours and it has set like jam. Simmer for 1 hour to set like a sauce.
5. Bottle using same method as tomato relish.
6. This made 2 625g jars of sauce.

The photo below shows the difference between Roses’ sauce and my jam, made using the same ingredients. I simmered mine for 2 hours worried that it wouldn’t set. Well – it set. Let me tell you. It tastes delicious – but I won’t be squeezing it out of a bottle any day soon!