Guest Posted July 28, 2009 Share Posted July 28, 2009 we got a big bag full of wild plums http://www.facebook.com/photo.php?pid=3086988&l=eb52532879&id=568396756 so I'm going to make plum sauce as per this recipe http://www.riverford.co.uk/recipes/recipe.php?catid=9&recipeid=480 it says the sauce will keep for 2 weeks but surely if it's got vinegar in and I put it in sterilised sealed bottles, it will keep longer? what do you think, will it last quite a while? Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted July 28, 2009 Share Posted July 28, 2009 No, it'll probably go off; there's too high a fruit content for the amount of sugar and vinegar being used for it to be properly preserved, and you're not boiling enough water off either. Mind you, that also means it'll probably be all the more tasty for it. As an aside, though, the "sweet and sour" sauce served in many chinese takeaways with their pork balls is usually nothing more than plum jam mixed with vinegar. I know the stereotype of sweet and sour pork balls has gained quite an infamous image, but used sparingly that sauce can still work well, meaning you could make lots of plum jam with your fruit (which will then keep much better) and still be able to indulge yourself in plenty of chinese cooking. Just a thought..... Quote Link to comment Share on other sites More sharing options...
Guest Posted July 28, 2009 Share Posted July 28, 2009 oops! will have to eat a lot of sweet and sour in the next few weeks then as I have all these to get thru! http://www.facebook.com/photo.php?pid=3096664&l=fd39ad2c89&id=568396756 Quote Link to comment Share on other sites More sharing options...
Guest Posted July 28, 2009 Share Posted July 28, 2009 by the way, thanks for the tip about the jam. Hopefully I can get some more plums and make jam, should keep us in stir frys til next year in that case Quote Link to comment Share on other sites More sharing options...
Lesley Posted July 28, 2009 Share Posted July 28, 2009 I think the plum jam is a good idea - although I have a plum chutney recipe which came out like plum sauce and we've kept some of that for about 4 years so far! Quote Link to comment Share on other sites More sharing options...
Chook n Boo Mum Posted August 5, 2009 Share Posted August 5, 2009 If you've made loads already Poet, could some of it be frozen in small batches ready for mixing in with the stir fries later in the year? Sha x Quote Link to comment Share on other sites More sharing options...
Guest Posted August 5, 2009 Share Posted August 5, 2009 I'll do that t'row, thanks sha x Quote Link to comment Share on other sites More sharing options...
Space Chick Posted August 6, 2009 Share Posted August 6, 2009 I think the plum jam is a good idea - although I have a plum chutney recipe which came out like plum sauce and we've kept some of that for about 4 years so far! My Plum tree is looking laden with fruit, do you fancy sharing the chutney recipe Lesley? Quote Link to comment Share on other sites More sharing options...
Lesley Posted August 6, 2009 Share Posted August 6, 2009 I will post it when I remember which book I used........ Quote Link to comment Share on other sites More sharing options...
