Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Jams and Chutneys => Topic started by: Kimmyh on January 18, 2015, 10:42:50 am
-
10g ginger
1kg plums, stones removed and kept
360g sugar
240g vinegar
2 teas salt
¼ teas white pepper
¼ teas cayenne pepper
¼ teas cinnamon
3g whole cloves (⅓ tabs)
Blitz ginger 5 secs speed 5.
Add plums and blitz 5 seconds speed 5.
Scrape down and blitz again 5 seconds speed 5 if needed. Should be roughly chopped into small pieces.
Add stones.
Add remaining ingredients.
Cook 60 mins, 100° c, speed 2.
Strain stones through tmx basket into a jug.
Return to tmx and blitz speed 9 until smooth.
Pour into sterilized jars.
This recipe is from the PWMU cookbook. It makes a nice plum sauce with a little kick. I hope you enjoy it and am looking forward to reading any suggestions or tweaks others may have. It makes three medium size bottles as shown.
(http://tapatalk.imageshack.com/v2/15/01/18/135b5d6b22146cba3d6db1307091f80f.jpg)
-
Thanks Kimmy! I have to do a big cook-up of things for a fundraising stall at school in first term. I think this sauce and your plum chutney will be the go for this year! Thanks for posting.
-
Roll on plum season so I can make this.Thanks Kimmy :-* :-*
-
Kimmyh, thanks for converting this recipe. I make lots of plum sauce every year but slightly different. Beautiful with corn fritters and sour cream. Did you use Cider vinegar? We like the milder vinegar taste.
-
I used plain white vinegar. It does have a vinegar taste, so definitely use a milder one or less amount.
-
Thanks for the conversion Kimmy. It sounds delicious.
-
I just scored 6kg of beautiful plums from a produce exchange, so am going to make some of this - maybe tonight? Can I ask a silly question though ……. do you use 1kg of plum flesh weighed without the seeds, and add the seeds in extra, or does the 1kg include the weight of the seeds?
-
I cut stones out, weighed flesh to 1kg, then added stones.
-
Thank you :-* :-* I am going to try to make one batch of plum sauce, one of chutney and one of plum and raspberry jam tonight. Could be a late night :D :D
-
This sauce is delicious! Made it exactly as per the recipe. At the end of the cooking time and after straining out the seeds and cloves, I thought it was a bit runny, and considered giving it an extra 10 mins on varoma with the MC out to thicken it up, but decided against it. It did thicken a bit on cooling, so I am glad that I didn't.
DH liked the taste so much, he went ahead and made a second batch the next day while I was out at work ;D ;D ;D
Highly recommend this sauce! Thanks kimmyh.
-
Wow Karen, thanks for the kind words. I've not much experience with plum sauce and was so worried you might not like it. Guess the tastes in my house match those in yours ☺️
-
My plums are ready so I'my going to make a batch of this thanks girls, thinking I might go with the cider vinegar.
-
I've been given a box of plums today so this is on my radar when I return home.
-
Could this be used in the worcestershire sauce recipe instead of plum jam?
-
Not sure Judy.You might be adding new spices to it by adding the Plum Sauce instead of plum jam.
On the other hand you might create a brand new unique recipe ;) ;D
-
Thanks Denise, I'm making both the sauce and the jam now so perhaps I'd better stick to what I know works.
-
I have made a worcestshire sauce using plums instead of plum jam (not sauce) and ended up making some sort of bbq sauce!
-
making this plum sauce now. I had 1100g of flesh without seeds. added a bit more cayenne.
:)
-
YUMMY, just made into 3 huge bottles of plum sauce. love it. :)
-
Great robyn. Just in time for Chinese New Year.
-
This is on cooking now, I have added a teaspoon of strong garlic & chili sauce to it, the mixture tastes nice not even cooked,
-
I made another batch of this yesterday. I had read somewhere that to thicken plum sauce and jam, you can crack the plum seeds open before cooking with the sauce. I tried this with this sauce. After de-seeding the plums, I lay them out on a cutting board and bashed them with a hammer until they cracked open (rather therapeutic I must say :D :D) and then I cooked them in with everything else as the recipe says. Because there were smaller "bits" in the sauce, I strained it through a proper strainer rather than the basket, which took a bit longer, but I must say the sauce is a beautiful thick texture. I think it is worth the effort to crack the stones and sieve it out to get this texture. The delicious taste wasn't changed at all ;D
-
Great tip Karen. Will try this next time too. Thanks,