Spicy Plum Marinade

Karen Hart, Plums


  • 2 kg plums, halved and stoned
  • 1 tsp ground cloves
  • 1 tsp fine ginger
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1 liter cider vinegar
  • 1 head of garlic, peeled, crushed and finely chopped
  • 750 g sugar


  1. Place all the ingredients, except the sugar, in a large preserving pot and slowly bring to the boil.
  2. Boil for 20 minutes or until the fruit is soft.
  3. Let it cool down and put it through a mouli or coarse sieve (or the blender of a food processor).
  4. Return to a cleaned pot and add the sugar.
  5. Bring to the boil, stirring frequently to ensure that the sugar dissolves.
  6. Simmer the mixture for an hour until the sauce is thick and creamy.
  7. Pot the plum sauce into hot sterilized bottles and seal.
  8. Refrigerate after opening.