Shock, horror. I ran out of Worcestershire sauce!

So yesterday it was imperative to remedy the situation.

Last summer we preserved some beautiful red cherry plums (so big I’d assumed they were blood plums). However, as can be the way with cherry plums, they turned out to be very bitter after processing.

With more than 2 dozen jars full, I was determined not to waste that lovely organically grown fruit.

I decided to trial using several jars for the Worcestershire sauce. I tipped off the juice and set aside, and just used the actual plums.

Best cooked outside on such a lovely day, the aroma is intense and tends to leave the house smelling like a pot of pickles for several days or more if cooked indoors.

It turned out to be a delicious Worcestershire sauce.

The juice I’d reserved was made into jars of a slightly tart plum jelly, perfect to use in cakes, biscuits like jam drops or on scones with cream.

All things considered, I’m pretty happy because I know for sure that not a single jar of those sour plums will go to waste.