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)

star

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.