Yellow plum sauce

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I wanted to make a plum sauce that my allergy daughter could eat which meant no soy sauce.  Yellow plums make a golden colour sauce which I think looks gorgeous and I also made some Victoria plums

Make sure the yellow plums are not the variety that turn reddish colour when very ripe in order to have a yellow plum.

The plums are so watery and adding the extra water meant I was cooking the plums for far longer than they needed to be which also meant destroying more of their colour and flavour the longer they reduced down into the thick right consistency.

I made the yellow plum sauce with fresh ginger and a Victoria plum sauce with only the vinegar and sugar added, they were both delicious to eat even without leaving it to mature.  If not serving this for children I would have added a little kick from a chili or cayenne pepper.

Chop the plums into rough chunks taking the stones out.  Add to a large pan with the sugar and vinegar, making sure you’re using a white coloured vinegar.  Reduce the plums on a low to medium heat until all the liquid around them has evaporated, it will take from 30-50 minutes, it will depend on the surface area of the pan how quickly it will evaporate.

Towards the end of cooking all the solids will start to drop to the bottom of the pan catching and colouring the plums which you don’t want, so it needs attention of stirring often to stop it.

If adding the grated fresh ginger add it now.  Blend the plums until smooth.

Pour into a sterilised jar.

 

 

Yellow plum sauce
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You will need approximately 500g of plums. Makes enough for 1 jar 450ml / 15 floz / 1¾ cups
Ingredients
  • 45og plums after being stoned
  • 200g sugar
  • 200g white colour vinegar (I used pickling vinegar)
  • ½ tablespoon of freshly grated ginger (optional)
  • you can also add a chilli if like
Instructions
  1. Chop the plums into rough chunks taking the stones out. Add to a large pan with the sugar and vinegar, making sure you’re using a white coloured vinegar. Reduce the plums on a low to medium heat until all the liquid around them has evaporated, it will take from 30-50 minutes, it will depend on the surface area of the pan how quickly it will evaporate.
  2. Towards the end of cooking all the solids will start to drop to the bottom of the pan catching and colouring the plums which you don’t want, so it needs attention of stirring often to stop it.
  3. If adding the grated fresh ginger or cayenne pepper add it now. Blend the plums until smooth. Pour into a sterilised jar.