Rose’s Plum Sauce – Spicy of course!

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


  • 2 tablespoons finely chopped fresh ginger
    Spicy plum jam
  • 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!

Stoned cherry plumsRoses sauce and my jam

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