I'm a home canner and I love making relish, jellies and jams. I'm going to add this to my list this year and then I'll always have some on the shelf!

@Marionskitchen

5 жыл бұрын

I hope you enjoy it! :-)

A recipe I use come from this very old 50's cook book, it had all amounts in the old imperial, but mine had over 1.5 litres of vinegar and 1 kg of sugar , and 3 tablespoons of salt it takes hrs to render it down and thicken but its really nice. I actually just today made a batch of Loquat sauce instead of Plums as they are not even ready.

Marion, Marion 👏 this recipe is superb! I just finished making a double batch and 🤩 it is the bomb. I will use it as a finishing baste for duck, chicken, pork, goat, venison …. Thank you so much, I am heat treated my jars by hot water bathing for 15 minutes so they are now shelf stable.

Our duck sauce (in America) is actually a glossy orange color... but I have seen "plum sauce" in some chinese take out menu as a side or condiment. Now I have to give this a try!

Just made some and it was great. Used this base idea and added some other flavors like pineapple juice, honey, concentrated ginger, teriyakki-ginger fish sauce, and sweet chili-sauce. Thanks!

I was today years old when I learnt prunes were dried plums!!!!!

Thanks for the great recipe! This is now my main base for hot sauce - add 1-2 Ghost pepper (or something like Habanero) pods to the base ingredients and this adds the right amount of heat. As for storage, I think it's pretty mush shelf stable (I properly canned my sauce to 500ml jars in September and stored them in cool place unrefrigerated) - vinegar and natural plum acidity brings down pH below 4.2 if I remember correctly from last batch.

This looks super easy to make so tasty 😄😄❤

This has become one of my go-to sauces now, such a great recipe!!!!

Awesome chef, awesome recipes. Thanks, Marion.

Looks awesome! I’m loving all these make yourself recipes, thank you 😄 Can I use this sauce for stir fry? And how long will it last in the fridge?

Thanks for sharing this awesome recipe😋

Hello! Marion and Mum!! This a much needed recipe, thank you! After the market tomorrow, I will be busy with the plums! Lol! Wonderful!!

@Marionskitchen

5 жыл бұрын

Glad you enjoyed watching the video! Enjoy your plum sauce!

ohhh how nice! I never ate something like this but it looks mouthwatering :) actually was looking for a desert syrup :D but I will keep that in the list as well!

These plum sauce is so delicious. Njamiiii. Greetings from Croatia/Europ

Super easy and looks yummy. Thanks you

@Marionskitchen

5 жыл бұрын

Robin James you’re so welcome! 😊

exelente receta , que rico!!

⁠​​⁠@Marion’s Kitchen do you think I could use this yummy sauce to go with sticky beef? I love the idea of it for the beef?

So can't wait to try this

Here our plum sauce is made with pumpkin! But it's still called plum sauce lol. I can't wait to try this!

I just made it and it is very tasty, my only questions are if I can put it in the refrigerator or should I wait for it to cool? and how long will it last?

Hi - thanks for the recipe, but wherewith can it be used? Pork, chicken? I agree, lovely color!

THIS IS GREAT THANK YOU

How long will it last for? And will it have to be stored in the fridge ?

I love your videos thank you for sharing

This is not called duck sauce in America. It is called Plum sauce too. Duck sauce is a sweet and Spicy sauce, completely different. Only a few restaurants do plum sauce well.

You would not probably doing that, but I can recommend you to try: instead of adding a bit of sugar to the meat Bolognaise sauce, I am adding 1-2 tb.spoon of this sauce!!! You have to try guys! The flavour of meaty sauce became a bit smoky, sweeter and aroma just yami!

awesome

Do you have any of your (recipes) in books and if you have them where I can buy them, thank you

@Marionskitchen

5 жыл бұрын

Thanks for your interest Martha. Unfortunately both my cookbooks are currently sold out :-( Hoping to have a new one soon!

Prunes aren't actually just dried plums. They're dried from a special plum variety that makes an enormous amount of sorbitol compared to other plums. That's why prune juice can make people sick but eating plums usually doesn't.

how long can keep this Sauce? put outside or in the FRIDGE?

@steviebboy69

2 жыл бұрын

I have made plum sauce from an old recipe book, and some of my first batch was end of 2019 and it is fine unopened in the empty wine bottles I use. mine is loaded with salt and vinegar, so it would keep for ages.

With this method can stawberry substituted?

Can you freeze this plum sauce?

@AI3Dorinte

5 жыл бұрын

you don't need to freeze it, if you have a good seal on the jar, it will keep for many months.

Can it be used over bar b cue chicken or meat

Can I use canned plums when plums r not in season???

Is this like the sauce the put on spare ribs at Chinese restaurants in the u.s.? Anyone know?

@nancydrew1102

2 жыл бұрын

Hoisin sauce

Good

Pailin kitchen

Prunes are not dried plums. Prunes are prunes right off the tree. Then dried.

Actually prune is the french word for plum. And dried plum is pruneau in fact😅

My brother made a LARGE batch of this and filled 8 1 litre containers and froze it. Unfortunately, someone left the freezer open and it defrosted. Can we refreeze it? 🙏🏽

Unfortunately, the plum sauce I have all in my life is different.

@KahlevN

3 жыл бұрын

I don’t think I’ve ever seen any two plums sauces that are even remotely similar, it’s crazy how there’s absolutely no guidelines whatsoever to it, Everybody just kind of does whatever they want.

Have a plum tree but now I know what to do with them. However, What do you eat with Plum sauce?

@grantwishes90

4 жыл бұрын

Drunken noodles is a good recipe and duck

@nancyruvalcaba9868

3 жыл бұрын

kzread.info/dash/bejne/hmyBj7GlocnKaKg.html

You forgot to mention to put in (seedless) prunes !!!!!!!

@betamusic5487

3 жыл бұрын

Aren't all prunes seedless?

Thank you for the recipe otherwise all the plums would have gone wasted. Any preservatives?

@sarmatiko

2 жыл бұрын

Vinegar here kind of works as preservative. By standards you need to have pH below 4.2 to make it shelf stable (can be stored unrefrigerated if unopened after canning).

look like jam...

"stoneys" = star aniz :-|

like ur earrings

🤮 lost me at prunes

Thumb down for the poor health and safety with the lack of knife skills! Please..before anyone chops their fingers off use a paring knife on chopping board...then re- run video for safety sake...

With some steak and veggies, fucking sensational mate.

@theblueincineroar6905

2 ай бұрын

Oh yum