Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Another old time family favourite, A little hot for my taste, but DH and DS, love it. I make this each year when I have an abundance of plums, and it never fails.


  1. Halve and stone plums and crush the garlic and put into a pan with the remaining ingredients.
  2. Cover and simmer for 50 minutes, or until the fruit is very soft and has really flavoured the vinegar.
  3. Sieve the sauce and pour into hot sterilized bottles and seal.
  4. N.B. Make sure bottles are well sterilized before filling and when cold a vacumn seal has formed.


Most Helpful

I cut this recipe in half, since I wasn't sure how much I'd like it & now wish I'd made the whole thing! Ah, well, another time! I did cut back on the cayenne pepper & mustard seeds, using a rounded 1/2 measure for each of them! Definitely must find myself a source for home-grown plums, 'cause this is GREAT TASTING PLUM SAUCE! [Tagged, made & reviewed in Make My Recipe cooking game]

Sydney Mike June 18, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a