The Holiday Plum sauce

  1. Puree the fruit. Pass through a fine sieve or strainer.**This reduces plums 2 oz. or so.

  2. Warm the fruit puree in a saucepan

  3. Separately, make a syrup of the sugar and water and boil to 220 degrees. Mix with fruit puree.

  4. Return to a boil, stirring every 5 min to prevent burning and boil back to 220 degrees. Stir and have flame on medium low heat.

  5. You are looking for a thick smooth jam like consistency but reddish in color - not brown(overcooked)


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