Photo by Tamara West
Turns out Mum’s plum sauce is a first edition Edmonds Cookbook recipe. Best not mess with success!
- 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.