Val's Plum Sauce Recipe

We've converted the pounds and ounces to metric (in brackets) and have done some rounding so feel free to double check and adjust!  

6 lb plums (2.7kg) 

3 pints vinegar (6 cups)

2 lb brown sugar (900g)

2 tsp ground cloves

2 tsp ground mace

6 tsp salt

2 tsp cayenne pepper

2 tsp ground ginger

2 oz garlic (57g)

Put all ingredients together in a preserving pan (or large pot) and boil until reduced to pulp (2.5 - 3hrs).

Strain and bottle when cool.

Hint - it's easier to de stone the plums first. Slice in half and twist and the stone will come out easily.