Recipes from Jams and Preserves Talkback 27th January 2018

Here si the recipe that proved popular for the Plum Sauce, and also Anne’s old fashioned, tried and tested Ginger Sponge.

If there are any other recipes anyone would like from the programme, please let me know.

Plum sauce

Based on the recipes from “A Year in a Bottle” or “Complete Preserves”

3kg  plums (any sort)

1.5kg sugar

6 cups cider vinegar

500g onions, chopped

6 cloves garlic, chopped

3 teaspoons salt

1 tablespoon grated green ginger

3 teaspoons ground allspice

2 teaspoons ground cloves

1 teaspoon ground cinnamon

½ teaspoon chilli flakes

1 teaspoon mustard powder

Juice 1 lemon

1 tablespoon maize cornflour mixed to a paste with 2 tablespoon extra vinegar, optional

Place all ingredients in a large saucepan or jam pan and stir over medium heat until the sugar is dissolved and the mixture is boiling. Continue to boil 1 ½ to 2 hours or until the mixture is thick, stirring often.

Press through a colander. Bring the sauce thus produced back to the boil, especially if thickening is needed. Stir in until desired consistency is reached, then pour into warm sterilised bottles and seal immediately.

Anne’s Ginger Sponge

 Anne rang in this recipe, which has been handed down through three generations in her family.

¼ lb (125g) butter

1 cup sugar

2 or 3 eggs, (depending on size), well beaten

1 cup flour

1 teaspoon cream of tartar

½ teaspoon bicarbonate of soda

2 teaspoons ginger powder

2 teaspoons ground cinnamon

½ cup milk

Grease a lamington tin 9” x 11” and 1” deep. (18 x 28cm and 2.5cm deep).

Beat the butter and sugar together until light in colour.

Mix in the eggs and then fold in the combined and sifted dry ingredients alternatively with the milk.

(The mixture may well look curdled but it will cook fine).

Bake for approximately 25 minutes in a moderate oven.

Turn out onto a wire rack to cool. When cold, split in half and fill with whipped cream. If liked, spread with ginger icing.


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