For Kate
4lbs of damsons or dark plums
8oz onions
4oz sultanas
2 tsps each of allspice, peppercorns and mustard seeds
1/2tsp cayenne pepper, or chilli powder
1, 1 inch piece of ginger, bruised by hitting it with a rolling pin
2tbslsps salt
1 pint of brown malt vinegar
8oz soft brown sugar
The recipe says to chop the damsons or plums, but I leave them whole and then when they've cooked a bit give them a go with a potato masher to sperate the flesh from the stones, then fish the stones out at the end.
Peel and chop the onions add to a large pan with everything except half of the vinegar salt and sugar and bring to the boil. Gently simmer for about 30 mins until the damsons are soft and pulpy, theis is a good time to go at them with the potato masher is you use this method..
Rub the contents of the pan through a sieve and return to a clean pan, add the rest of the ingredients, put back on the stove and heat up stirring until the sugar has disolved, then reduce to a simmer, stirring occasionally for about an hour or until the sauce is starting to thicken.
Remove from heat and store in hot bottles and cap, store for about a month to let it mature.
To do the bottles, you can use kilner ones or old glass sauce bottles that have good lids. Make sure you bottles are clean, then put in the oven without thier lids or seals, at about gas 3 or 120.C for about 15 mins. Never put preserves into wet jars as it goes mouldy. Cap off with the clean dry caps or put the seals on and close tightly.