Posted by David Bell on September 16, 2009 at 6:17am
Plums are the next fruit in. There are some wonderful sauce recipes for blood plums e.g. Billingtons Early, also available on the net. Much nicer than tomato, and can be as hot as you like.
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They are just about over, but my favourite plum for almost anything is a very old one, Billington's Early. It usually ripens just afer Christmas. If the jam is a bit bity, it is delicious with cheese. The sauce is always excellent. I think that most blood plums would be good for sauce.
It grows easily from cuttings, so you are unlikely to find it in any nursery. The tree can get very big. I had an old one here, but had to remove it to make way for a garage (yes, there is another one too). It was about 8 meters from the trunk to the outer drip line. Best time for cuttings is straight after leaf drop.
Hello Justine, unfortunately your sauce would burn in the pressure cooker, a crockpot would be better, the sauce needs to barely simmer. Like David, I prefer a kick in my plum sauce and am generous with the chilis. The longer the sauce is kept, the flavours will mellow. I freeze Black Doris every year, it the only plums I like as jam, not tried Sultans, will have to look out for them.
Plum Sauce
Great wih fish and chips and added to mince or vege dishes.
10 lb plums, 5 lb raw sugar, 1 Tbsp salt, 3 pints vinegar, 1 Tbsp ginger, 2 tsp ground cloves, 1 tsp cayenne pepper, 3 large onions (diced).
Boil for 2 1/2 to three hours, strain through colander, bottle.
fills nine 750 ml wine bottles.
That sounds tasty......I think my Sultan plum tree is due for a heavy crop this summer (seems to be every second year, like my pear tree) so I shall have to give this a try. (The Sultan plums are too tart for good eating raw but make a great jam.)
I only found out last year that you can freeze the plums to use later in your sauces and chutneys. I have a plum worchestershire sauce recipe - 1.5kg plums, 2 L vinegar, 1 c treacle, 500g brown sugar, 50g garlic, 15g allspice, 15g peppercorns, 25g cloves. Tie spices in a cloth. Recipe says... remove skins & stones and boil with vinegar. When soft add treacle, sugar & garlic and spices. Boil for 2 hours. Personally I would add all to crockpot and simmer over night without peeling or stoning the fruit, but I would cut plums into three to break up the skin. Strain for the liquid sauce and then take out stone and jar up remaining paste as a chutney. That's what I do for my apple worchestershire sauce. Katherine
Replies
It grows easily from cuttings, so you are unlikely to find it in any nursery. The tree can get very big. I had an old one here, but had to remove it to make way for a garage (yes, there is another one too). It was about 8 meters from the trunk to the outer drip line. Best time for cuttings is straight after leaf drop.
Great wih fish and chips and added to mince or vege dishes.
10 lb plums, 5 lb raw sugar, 1 Tbsp salt, 3 pints vinegar, 1 Tbsp ginger, 2 tsp ground cloves, 1 tsp cayenne pepper, 3 large onions (diced).
Boil for 2 1/2 to three hours, strain through colander, bottle.
fills nine 750 ml wine bottles.