I have cleaned the freezer out and have a supermarket bag of frozen plums from last year. Can I make plum sauce out of them? And anyone have a nice plum sauce recipe or can recommend the Edmonds recipe?
They are yellow flesh (Louisa) plums, but funny colour wouldn't worry us :-)

shepa1 - 2020-02-04 12:57:00

I always use the Edmonds book for my sauces and relishes. From both fresh and frozen fruit. Go for it!

flier3 - 2020-02-04 14:36:00

There just seems an awful lot of vinegar in the Edmonds recipe. I found this one that looks interesting....
https://www.daringgourmet.com/homemade-chinese-plum-sauce-du
ck-sauce/

shepa1 - 2020-02-04 14:46:00

I can thoroughly recommend this one - it's a family one that I've been making almost as long as I've been cooking....

PLUM SAUCE
Better than tomato sauce and cheap to make if you have an over-supply of, or access, to plums. This recipe is over 70 years old; I have updated it with the addition of soya and worcestershire sauces and garlic to suit my family's palate.

2-3 kg plums (red-fleshed are best but yellow are fine, too)
1.5 kg sugar
6 level desspns salt
2 large onions
large piece of fresh ginger
1 teaspn ground cloves (or 12 whole cloves)
1.5 ltrs malt vinegar
1 teaspn cayenne pepper
2 Tablspns worchestershire sauce
1 Tablspn soya sauce
4-6 cloves garlic, crushed.

Cut up ginger, place in a bag (with whole cloves, if not using ground) and tie bag (I use an old clean "knee-high" stocking) to the side of pot, dangling in the mixture. Destone plums if time and energy permits (it makes things easier later), add to pot with all other ingredients. Boil until soft and jamlike, pour into colander, push through leaving the stones (if not already destoned), then sieve and bottle. Note: the food processor can be used - as long as you are sure that you have removed ALL the stones). Use as tomato sauce, very good with cold meat, with sausages, and for use in marinades.

autumnwinds - 2020-02-04 17:18:00

I make this one and it is very popular with the family.
3kg plums any kind
2 onions
3 cloves of garlic
1.5 kg sugar brown or white
6 cups of malt vinegar
2 TBsps plain salt not iodised
1 tsp cayenne or a bit less, it does mellow out the longer it is kept
2 tsps of ground cloves
2 tsps ground ginger
2 tsps ground black pepper
Count and note the number of plums or de-stone before putting into a large pot. Coarsely chop onions & crush garlic. Combine all ingredients into the pot and bring to the boil, stirring occaisionly till the sugar is dissolved. Cook slowly uncovered till the onions are soft and it looks like it is thickening slightly. Could take an hour or more. Keep stirring occaisionly watching that it doesn't catch on the bottom of the pot. Let it cool a bit , sieve out stones. Blend till smooth then bring back to the boil and pour into your hot sterilised bottles. A funnel is best to fill the bottles less messy than a jug. Seal with sterilised screwtop lids and leave to cool. Store in a cool place. The longer it is kept the better the flavour.

Edited by linette1 at 5:30 pm, Tue 4 Feb

linette1 - 2020-02-04 17:27:00

^ That was Digby Law's recipe, I just looked it up in my book, it makes about 4 litres.

linette1 - 2020-02-04 18:21:00

autumnwinds wrote:

I can thoroughly recommend this one - it's a family one that I've been making almost as long as I've been cooking....

PLUM SAUCE
Better than tomato sauce and cheap to make if you have an over-supply of, or access, to plums. This recipe is over 70 years old; I have updated it with the addition of soya and worcestershire sauces and garlic to suit my family's palate.

2-3 kg plums (red-fleshed are best but yellow are fine, too)
1.5 kg sugar
6 level desspns salt
2 large onions
large piece of fresh ginger
1 teaspn ground cloves (or 12 whole cloves)
1.5 ltrs malt vinegar
1 teaspn cayenne pepper
2 Tablspns worchestershire sauce
1 Tablspn soya sauce
4-6 cloves garlic, crushed.

Cut up ginger, place in a bag (with whole cloves, if not using ground) and tie bag (I use an old clean "knee-high" stocking) to the side of pot, dangling in the mixture. Destone plums if time and energy permits (it makes things easier later), add to pot with all other ingredients. Boil until soft and jamlike, pour into colander, push through leaving the stones (if not already destoned), then sieve and bottle. Note: the food processor can be used - as long as you are sure that you have removed ALL the stones). Use as tomato sauce, very good with cold meat, with sausages, and for use in marinades.

Thank you for sharing this. Recipes like this are to be treasured and I have printed it off and tucked it away; my dad makes our plum sauce however at 87 he has told me this is his 'last batch'. I don't believe him - he will make plum sauce forever. x

awoftam - 2020-02-04 19:03:00

I wish I had enough plums to try each and every recipe. Thank you!
Strange question, but I have several buckets of nectarines....could I make plum sauce with nectarines? I don't like them stewed :-)

shepa1 - 2020-02-05 19:33:00

shepa1 wrote:

I have cleaned the freezer out and have a supermarket bag of frozen plums from last year. Can I make plum sauce out of them? And anyone have a nice plum sauce recipe or can recommend the Edmonds recipe?
They are yellow flesh (Louisa) plums, but funny colour wouldn't worry us :-)

Louisa are quite a bit sweeter than the red plums such as Omega, Sultan or Hawera that you would normally use for plum sauce. The difference will be more than just colour IMO.

harm_less - 2020-02-05 21:04:00

shepa1 wrote:

I wish I had enough plums to try each and every recipe. Thank you!
Strange question, but I have several buckets of nectarines....could I make plum sauce with nectarines? I don't like them stewed :-)

...I cant see why u couldnt..I have had peach sauce and that was nice....

korbo - 2020-02-06 10:17:00