Veg box customers will have noticed there were no newsletters in the boxes for the past couple of weeks as Matt has been off on Holiday. But Jan has stepped in with a cracking seasonal recipe for Hot Plum Sauce.
"Thoroughly recommended," says Lisa - shes tried it too. The English plum season is in full swing - we have beautiful Marjorie's Seedlings in the shop this weekend £2.50/kg.
Kentish Cobnuts have arrived in Sheffield too so grab them while they are fresh!
1kg (2lbs) Plums
250g (8oz) Sugar
625ml (1pt) vinegar
5ml (1tsp) salt
5ml (1tsp) ground ginger
2.5ml (1/2tsp) cayenne pepper, (or 1 or more chillis if you like it hot)
4 star anise
Put plums, whole or chopped, and their stones in a preserving pan with all the other ingredients.
Bring to the boil, stirring well, and simmer for 30 mins
Put the cooked plums and other ingredients through a sieve and discard the stones and whole spices.
Retrun pulp to the clean pan and simmer again for another 30 mins, stirring occasionally.
Put into hot, sterilised bottles/jars while the sauce is hot. (Or you can sterilise by placing filled jars in a water bath for a further 30 mins.)
The taste tests are in - so far: 1 person thought Jan’s Hot Plum Sauce was Yummy 0 thought Yuck. What about you - Yum or Yuck?!