Plums also make a great savoury sauce to have with cold meats or as a great accompaniment to duck.
Halve and stone 1kg plums, peel and chop 2 large onions, and put them into a preserving pan to start heating through. Add
1 litre vinegar
400g demerara sugar
2 tablespoons mustard powder
2 teaspoons ground ginger
1 teaspoon ground nutmeg
2 teaspoons allspice
1 teaspoon turmeric
Simmer gently for around an hour then put the contents into a goblet processor and blend until smooth. Strain back into the pan through a sieve and reheat until the desired consistency.(It will thicken slightly on cooling.) Pour into warm bottles and seal immediately.
Put the filled jars into a preserving pan onto a folded J cloth/newspaper/tea towel and pour in enough water to cover the jars. Turn on the heat and gradually bring the water to simmering point. Maintain the simmer for 20 minutes. Remove the jars from the water ( remove some of the water with a ladle first,) make sure the caps are tightly sealed and leave on one side to cool. Fantastic with good ice-cream, creme fraiche, yoghurt or shortbread. Will keep for at least one year.