2.7 kilograms plums
1.7 litres vinegar
1 kilogram brown sugar
2 teaspoons ground cloves
2 teaspoons salt
½ teaspoon cayenne pepper
2 teaspoons ground ginger
50 grams garlic
Put all ingredients into a preserving pan and boil together until reduced to a pulp (about 2 ½ hours).
Heat oven to 100 degrees and place clean bottles in oven for 15 minutes.
Strain pulp through a sieve into a bowl. Heat through again.
Pour sauce through a funnel into the heated, sterilised bottles.
This is a messy and time-consuming process, but it is so worth the effort! There is nothing quite like the taste of homemade plum sauce.
Fix lids on firmly. When the lids pop down you know the bottles are sealed.