Plum And Blackboy Peach Sauce (Spicey)

Ingredients:
2.75 kgs (or 6 lbs) mixture of plums and peaches (half of each)
12 cups of malt vinegar
6 cups of brown sugar
10 cloves of garlic, finely chopped
Grated zest and juice of 1 lemon
2 tsp ground pepper
2 tsp of ground mace
 2 tsp ground ginger
1 tsp of ground cloves
One quarter of a teaspoon of paprika

Instructions:
Remove stones from the plums and peaches and place into a large saucepan on a moderate heat to start breaking down.  

Add all the remaining ingredients and slowly bring to the boil, stirring frequently. 

Turn the heat down and simmer for around 20 minutes till the mixture is nice and pulpy, still stirring often. Turn off the heat and allow to cool.

Once cooled enough put the mixture into a blender and blend until smooth. 

Return to the pan and bring back to the boil. 

Simmer for another 10 minutes.

Pour into sterilized jars and seal.

Below : Andrew poses with the jars and bottles from our session.

 

Below : Some of the peaches and plums we used.