Jewels of the season, Oil on canvas, 61 x 61cm

Hmm Erik? That’s plums in Turkish! Yes I know I could have done eggplant and I must admit I really wanted to include emu apples but I keep missing the fruiting season so I haven’t painted them yet! But I love this image, reminiscent of the plums in my grandmother’s garden … and there are so many other fruit that start with ‘P’!

My sister Leslie has taken on the making of the traditional family Plum Sauce, a classic from the legendary Green and Gold Cookbook. Every year we are so lucky to receive a new bottle at Christmas!

Plum Sauce/Chutney

Ingredients

3 kg Sastuma plums, washed and halved – best to remove stones first it saves a long step later!

1.5 kg white sugar

1.5 litres vinegar

60g whole fresh ginger, bruised

1 teaspoon cayenne pepper

2 tablespoons salt

1 teaspoon cloves

1 teaspoon whole black pepper

1 teaspoon ground allspice

Method

Traditionally you would place all ingredients in a large saucepan and boil for four and a half hours before rubbing through a colander and bottling in sterilized bottles.

However, the sugar can catch and burn and it’s not necessary to cook it for so long. I prefer the method below.

Place destoned fruit and all ingredients except the sugar in a saucepan, bring up to a gentle simmer and cook for about 30 minutes, until fruit is soft. Puree with a stick blender until smooth. Add sugar and bring back to the simmer, cooking for a further 30 minutes until the sauce is fragrant and thick. Pour into hot, sterilized bottles and seal at once.

A perfect condiment with cold roast lamb and an essential ingredient in my family’s pasta sauce.