Beryl Tate the Kitchen Doctor E-mail:

INGREDIENTS to make about 500 ml (1 pt) :-

1 kg (2 lb) plums

250 g (8 oz) brown sugar

570 ml (1 pt) malt vinegar

1 teaspoon salt

1 teaspoon ground ginger

1 level teaspoon cayenne pepper

8 cloves


Cut up the plums and place in a saucepan with the other ingredients including plum stones.

Stir well whilst bringing to the boil, then simmer the mixture for 30 minutes.

Remove the mixture form the heat, and sieve carefully.

Return the purée to the pan, and simmer for another 30 minutes, stirring occasionally.

Sterilise one 500 g (1 lb) or similar glass jar. (See below)

Pour the plum sauce into a warm sterilised jar and cover immediately with an airtight lid.

The sauce is ready to use straight away, but can be stored for 6 - 9 months.


Cover a baking tray with 0.5 cm (") thickness of clean old newspaper to fit the tray.

Place the clean jars and lids on the covered tray.

Place in a cool oven at Gas Mark 2 / 300F / 150C (130C for fan oven) for 15 minutes.

Carefully remove the jars from the oven, and use while they are still warm.