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Posts Tagged ‘plum sauce’

Remember these gorgeous President plums?  We turned them into plum jam and plum sauce recently.

A couple of weeks ago, we took a jar of each to the markets and gave them to the grower – we thought it might be nice for him to see what we were doing with his produce.  Last week, we passed by his stall again, and saw the last of the season’s plums for sale at $10/box.  When we tried to buy a box, he very kindly insisted on giving us two for $10, which meant we suddenly had 12kg of ripe plums to process!

After sharing with the neighbours, we turned the remainder into…

…twenty jars of plum sauce, half with the addition of star anise.  Essential as Big Boy has taken to eating this with a spoon!

. . . . .

…two litres of “Plumbeena”, using a recipe from Pam Corbin’s wonderful little book, Preserves. It’s a great way to turn any seasonal fruit into cordial:

  • 2kg fruit (I used 1.6kg plums and 400g frozen boysenberries)
  • water
  • granulated (white) sugar

1. Put fruit in a large saucepan.  I cut the plums in half, but left the pips in.  Pam’s rule of thumb is to add:

  • 600ml water to each 1kg hard fruit, blackcurrants or apples
  • 300ml water to each 1kg stone fruit
  • 100ml water to each 1kg soft berries or rhubarb

So for my 1.6kg of plums and 400g of boysenberries, I added 540ml water (yes, I know, I can’t do maths).  Bring the pot to a boil and simmer until the fruit is completely soft and has released all its juices.  Crush the pulp with a potato masher as it boils.

2. Pour boiling water through a clean calico cloth or fine tea towel, then use it to line a sieve and place the whole thing over a large mixing bowl.  Pour the fruit and liquid in and allow it to drip through without pressing.  Leave for several hours or overnight.

3. Measure the strained liquid and pour into a clean pan.  For every litre of juice, add 700g sugar (or to taste).  Heat the mixture gently to dissolve the sugar, then remove from the heat.  Pour into warm, sterilised bottles and seal.  Store in the fridge.   Apparently this will keep for several months, but I’d be surprised if there’s any left by the end of the week!

Click here for a printable version of this recipe

. . . . .

…and finally, a tempting batch of plum liqueur, using this recipe.

This will now sit and brew in my hall cupboard for the next three months.  I’ll let you know how it turns out in June!

Update: Here’s how the plum brandy turned out!

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Pete’s Plum Sauce
(adapted from a recipe in Jams and Preserves, published by Murdoch Press)

  • 1.5kg sour plums, stoned and halved (we used the President plums that we bought last week)
  • 500g brown sugar
  • 375ml white wine vinegar
  • 2 cloves garlic, chopped
  • 1 onion, peeled and grated
  • 2 small red chillis, seeded and chopped
  • 1 large apple or two small ones, peeled, cored and chopped
  • 60ml dark soy sauce
  • 2 tablespoons of homemade ginger jam (original recipe used 2 tablespoons peeled and chopped fresh ginger)
  • 125ml water

1. Put the chopped, peeled apple into a large stock pot and cover with 125ml water.  Cover and simmer for about 10 minutes, or until the apple is soft.

2. Add all the remaining ingredients and bring the mixture to a boil.   Simmer for about 45 minutes over a low to medium heat until the sauce is thick and pulpy, stirring frequently.

3. Pass the mixture through a food mill or press it through a coarse sieve.  If you’re using a tomato juicer as we did, allow the mix to cool a little prior to processing.

4.  Wash the cooking pot, and put the strained sauce back into it.   Taste the sauce to see if you’d like it sweeter or more acidic, and adjust accordingly. Simmer over a medium heat, stirring constantly, until the sauce thickens to your liking.

5.  Ladle the sauce into sterilised jars, seal well and process in a hot water bath for 10 minutes.  Please see our Jam Making Primer for more information.  The original instructions suggest that you let the sauce mature for a month before eating, to allow all the flavours to meld.

These quantities make enough plum sauce to fill five to six 300ml jars.

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