Plum sauce

[montjoye]

• 1.5kg plums
• 1 1/2 tsp whole cloves
• 1 tsp whole allspice
• 1 tsp black peppercorns
• 2 1/4 cups brown sugar
• 2 tsp salt
• 1 tbsp minced fresh ginger
• 3 cups vinegar (white/red wine or cider vinegar)
• 1 hot chilli, seeded and chopped (optional)

Bring all to boil until plums collapse.
Pass through mouli or sieve to remove stones and spices.
Boil uncovered until it thickens. Note it thickens further on cooling. (aiming for a bit thicker than tomato sauce).
Bottle
Wait at least a month before using.

This is a St Stephanie (Stephanie Alexander) recipe. I've altered the method because these plums are not easily stoned.

Alternative method for ease:
destone plums
use approx equivalent ground spices
after cooking until plums collapse, whizz with a stab blender to puree
then continue cooking to thicken.

If your plums are very sour, use extra sugar.