- 3kg ripe dark plums, roughly chopped
- 1.5 litres water
- ½ cup Wild’s Ezy-Sauce
- 1.5kg sugar
- 1 ½ tbsp salt
- 2 tsp ground ginger
- Add plums and water to a large saucepan. Bring to the boil stirring occasionally until stones loosen and plums are soft and pulpy.
- Push plum mixture through a colander over a large bowl to remove stones. Return pulp and liquid to rinsed saucepan.
- Add Wild’s Ezy-Sauce, sugar and salt. Combine ginger with sufficient water to form a smooth paste and stir through plum mixture. Boil gently, uncovered, for 1 to 2 hours or until sauce thickens. Fill into hot sterilised bottles and seal.
Makes approx. 4 litres.
Cooking time may vary depending on ingredients, cooking vessel, and rate of simmer. Use only as a guide.
Recipe based on standard 250ml metric measuring cup and 20ml tablespoon. All measurements are level.