Plum Sauce


  • 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



  1. Add plums and water to a large saucepan. Bring to the boil stirring occasionally until stones loosen and plums are soft and pulpy.
  2. Push plum mixture through a colander over a large bowl to remove stones. Return pulp and liquid to rinsed saucepan.
  3. 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.