Chinese style plum Sauce
Angela as requested and as promised, I have looked out the recipe for this very useful sauce for the pantry shelf. I have had trouble laying my hands on the relevant book due to all the upheaval in the front room but now here is the recipe that I have used and like and which is very useful. It is a recipe by Thane Prince from her cookbook Jams and Chutneys ISBN: 978-1-4053-2954-5 published by Dorling Kindersley. It is a favourite of mine and has lots of lovely recipes. A book that is in continual use. The only thing I do is after the preserve is made for the purpose of longer keeping I water bottle sterilise the jars to extract any air bring up to temperature and then process for about 15 minutes then leave to cool. Technically there may not be a need for this but I am happier preparing long term preserves this way on and then after they are opened I keep any residue (if any left over in the fridge). Like when bottling fruit the lid should h...