Author Topic: PWMU Plum Sauce  (Read 26121 times)

Offline judydawn

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Re: PWMU Plum Sauce
« Reply #15 on: January 29, 2015, 08:10:16 am »
Thanks Denise, I'm making both the sauce and the jam now so perhaps I'd better stick to what I know works.
Judy from North Haven, South Australia

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Offline Kimmyh

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Re: PWMU Plum Sauce
« Reply #16 on: January 29, 2015, 09:51:29 am »
I have made a worcestshire sauce using plums instead of plum jam (not sauce) and ended up making some sort of bbq sauce!

Offline obbie

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Re: PWMU Plum Sauce
« Reply #17 on: January 31, 2015, 03:06:29 am »
making this plum sauce now. I had 1100g of flesh without seeds. added a bit more cayenne.
 :)
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Offline obbie

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Re: PWMU Plum Sauce
« Reply #18 on: January 31, 2015, 04:31:19 am »
YUMMY,  just made into 3 huge bottles of plum  sauce. love it. :)
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Offline Kimmyh

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Re: PWMU Plum Sauce
« Reply #19 on: January 31, 2015, 08:56:20 am »
Great robyn. Just in time for Chinese New Year.

Offline Aussie Brenda

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Re: PWMU Plum Sauce
« Reply #20 on: February 05, 2015, 03:30:36 am »
This is on cooking now, I have added a teaspoon of strong garlic & chili sauce to it, the mixture tastes nice not even cooked,

Offline KarenH

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Re: PWMU Plum Sauce
« Reply #21 on: February 07, 2015, 09:33:08 pm »
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
Karen in Adelaide

Offline Kimmyh

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Re: PWMU Plum Sauce
« Reply #22 on: February 08, 2015, 10:30:32 am »
Great tip Karen. Will try this next time too. Thanks,