Plum Sauce

Plum sauce can be used in the same way as tomato sauce and is an excellent addition to a marinade for barbecued meats.

2 hours
Prep Time
Plum Sauce


  • 2¾kg plums, halved and stoned
  • 1.5L malt vinegar
  • 3 cups Chelsea brown sugar
  • 50g garlic, peeled
  • 2 tsp ground black pepper
  • 2 tsp ground cloves
  • 2 tsp ground ginger
  • 1 tsp ground mace
  • ½ tsp cayenne pepper
  • 1 Tbsp salt


  1. Put all the ingredients into a preserving pan and bring slowly to the boil, stirring until the sugar has dissolved.
  2. Boil steadily until the mixture is pulpy, then purée in a blender or food processor – work in small batches to avoid spills.
  3. Return the sauce to the pan and bring back to the boil. Simmer for 2–3 minutes.
  4. Pour into sterilised bottles and seal. Keep for at least 2 weeks before using.




Add your review


Too much vinegar,by half

Jane ryan

Really easy to make. Stick blender works well for this. Makes about 12 350ml jars.

Kathleen whelan

I had a go at making this and it turned out OK

Ngaronoa from Ngawha

Yes I cracked it..... My whanau want me to make more. Heaps plum this year...

Maggie Daniels

So easy and simple and very delicious