So it was out to the store to fetch a 3kg bag of Victoria Plums and I set them over a low heat to gently thaw out and poach until soft.
I got my bottles washed and rinsed and put them in warm oven to dry and sterilise. (This recipe made 12 bottles ) I am using the 250ml milk bottles which have a nice wide neck to get the sauce in - and out again! There is nothing more frustrating than seeing your lovely sauce trapped in the bottom of of a jar and having to throw it away!
Using our lovely stainless steel pan here - just £24.99 for the moment.
Once the mixture is cooked process in a blender if possible and then strain through a sieve so that the sauce is absolutely smooth. If you don't have a blender you will need to push the mixture through a sieve, catching the pulp in a clean pan.
Once thoroughly heated remove the warm bottles from the oven and fill with the sauce. Fill the bottles to the brim and seal immediately. The sauce will shrink as it cools and a vacuum will be formed which holds the seal in the lid tight down onto the bottle.
Keep the sauce out of strong light in a cool place - wait for a couple of weeks to allow the flavour to mellow and then enjoy it on just about anything!