John Myers
Plum Sauce …
The perfect plum sauce … recipe with a picture and simple step-by-step instructions.
- 2000 g Plums
- 200 g Raw cane sugar
- 1 lemon Just the juice
- 2 Vanilla sugar
- 4 tablespoon Jameica rum 73%
- So far, I’ve made my plum jam in the oven using my grandma’s simple recipe. There are many recipes in the saucepan … and I wanted to try that too. I looked at different recipes, changed them a little to our taste – and the result “My way” tastes delicious!
- At work: wash the plums, cut them in half and remove the stones. Layer the half fruits with the cut side down (the skin side up) in a large saucepan, sprinkling each layer with one or two tablespoons of the raw cane sugar. Put a lid on the pot and let the mixture steep overnight.
- The next day, put the pot on the stove, remove the lid – it is no longer needed – and bring the contents to a boil over the highest heat. Big commandment: DO NOT STIR IT !! When everything is boiling, turn the heat to the lowest level and simmer gently for 2 to 2 1/2 hours – without stirring!
- During this time, prepare the glasses and place them on a damp cloth. 6 to 8 glasses are needed – depending on the size.
- After the 2 1/2 hours of cooking, add the lemon juice, vanilla sugar and rum to the purée and purée everything thoroughly with the hand blender. Heat again strongly and pour straight into the prepared glasses. Close immediately, but the repeatedly mentioned “turn it upside down” is pure nonsense and should finally disappear from the minds of the chefs and also from the recipes!
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