PWMU Plum Sauce

[judydawn]

Thanks Denise, I'm making both the sauce and the jam now so perhaps I'd better stick to what I know works.

[Kimmyh]

I have made a worcestshire sauce using plums instead of plum jam (not sauce) and ended up making some sort of bbq sauce!

[obbie]

making this plum sauce now. I had 1100g of flesh without seeds. added a bit more cayenne.
 

[obbie]

YUMMY,  just made into 3 huge bottles of plum  sauce. love it.

[Kimmyh]

Great robyn. Just in time for Chinese New Year.

[Aussie Brenda]

This is on cooking now, I have added a teaspoon of strong garlic & chili sauce to it, the mixture tastes nice not even cooked,

[KarenH]

I made another batch of this yesterday.  I had read somewhere that to thicken plum sauce and jam, you can crack the plum seeds open before cooking with the sauce.  I tried this with this sauce.  After de-seeding the plums, I lay them out on a cutting board and bashed them with a hammer until they cracked open (rather therapeutic I must say  ) and then I cooked them in with everything else as the recipe says.  Because there were smaller "bits" in the sauce, I strained it through a proper strainer rather than the basket, which took a bit longer, but I must say the sauce is a beautiful thick texture.  I think it is worth the effort to crack the stones and sieve it out to get this texture.  The delicious taste wasn't changed at all 

[Kimmyh]

Great tip Karen. Will try this next time too. Thanks,