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Plum Sauce

  • 2 pounds of plums
  • 1 1/4 pound light brown sugar
  • 1/2 pint of the strongest vinegar
  • Cloves
  • Ground cinnamon
To two pounds of plums, take one pound and a quarter of light brown sugar, and half a pint of the strongest vinegar. Put the plums in a stone jar, make a syrup of sugar and vinegar, and pour it on the plums, hot to the point of boiling. Do this for two successive days; on the third day, let both the plums and syrup simmer, or boil, for twenty minutes in a preserving kettle; spice them according to your personal taste, with whole cloves and ground cinnamon. Then place them up for winter use.
Submitted by Cassyjean - Torrington, CT Oct 21, 2009
15 min 30 min 45 min
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