Jammy Plum and Habanero Sauce

Jenny Morris, Plums

  • Makes about 2 small jars (about 375 ml total)

Ingredients

  • 500 g ripe plums, stones removed and roughly chopped
  • 125 ml water
  • 1 small habanero chilli, very finely chopped (remove seeds for milder heat)
  • 1 small red chilli, finely chopped
  • 3 Tbsp apple cider vinegar
  • 3 Tbsp brown sugar
  • 2 Tbsp honey
  • 1 Tbsp fresh ginger, finely grated
  • 2 cloves garlic, finely grated
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp water
  • Optional but wonderful:
  • ½ tsp smoked paprika

Method

  1. Place the plums, water, vinegar and sugar into a saucepan.
  2. Bring to a gentle simmer over medium heat and cook for 10 minutes, stirring occasionally until the plums soften and collapse.
  3. Stir in habanero, red chilli, ginger, garlic, honey, salt and pepper (optional paprika)
  4. Simmer for another 10–15 minutes until thick and glossy.
  5. For a smoother sauce, blend briefly with a stick blender. For a rustic condiment, leave it chunky.
  6. Spoon into sterilised jars while hot and seal.
  7. Keeps In the fridge: 3–4 weeks, If properly sterilised and sealed: several months.

Serve with: pulled pork, braaied chicken, burgers, cheese boards (especially brie or camembert), grilled halloumi, spooned into mayonnaise for a plum chilli aioli.