Plum sauce

browse by category

Preserving plums

Make the most of your glut of plums with this saucy recipe.

Makes 1 jar


1/2 kilo plums
1/4 teaspoon cardamom powder
1 tablespoon of your favourite sweetener
1 tablespoon lemon or orange juice

You can replace cardamom with ginger powder, cinnamon, vanilla or star anise if you like, or combine the spices.
Use honey, agave or maple syrup to sweeten.


Chop plums in half and twist out seeds. Chop larger plums into quarters. If the plums don’t twist off the seed, just cut them off. Combine ingredients. Cook on low heat, stirring frequently. Cook as long as you want: for a smoother sauce, cook longer. If you’re not a fan of the skin, strain it out, but it is delicious.

TIP – If the seeds don’t come off easily, prick skin and stew seeds and all, then strain the skins out after it is cooked.

Stored in glass jars in fridge it should keep about 5 days.

Or store in freezer for a wintertime treat.


Join our mailing list to receive tips, recipes, news and events straight to your inbox