Plum and Chili Sauce

This sauce is fire and sweetness combined. If this quantity is too much it can easily be halved.

• 3 kilos (6 pounds) dark plums, washed, halved and stoned (firm plums are best)
• 1.5 litres (6 cups) of white vinegar
• 1 1/2 teaspoons salt
• 1 tablespoon of crushed garlic
• 1 1/2 teaspoons of crushed dried chilli
• 1 teaspoon of ground cloves
• 1 1/2 teaspoons of ground ginger
• 1 teaspoon of ground allspice
• 1 1/2 kilos (3 pounds) white sugar

METHOD

Place the fruit, salt, garlic, chilli and vinegar into the pan and bring to the simmer, cooking until the fruit is pulpy. Place the spices into a small bowl and mix to a paste with a small quantity of vinegar then add to the fruit in the pan. Add the sugar and stir until it is dissolved and the sauce reaches a rolling boil.

Boil, stirring frequently for at least 30 minutes and the sauce thickens slightly.

Yield: About 8 pints

Contributor: Margaret E. Walker

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