Ingredients
Red Blood Plums
- 800 grams Red Blood plums, These have red flesh
- 400 grams Brown Vinegar, Could use other vinegar
- 400 grams raw sugar, or other sugar
- 1 heaped teaspoon all spice, Could use cinnamon
- 1 heaped teaspoon ground cloves
- 1 heaped teaspoon powdered ginger, Could use fresh ginger
- 1/4 teaspoon salt, Increase to 1 teaspoon if desired
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Weigh in 800 grams of whole plums, and add sugar, vinegar, spices and salt in TM bowl.
Cook 30-35 minutes, Varoma temperature,
"Counter-clockwise operation" , speed 3 Turn speed down if it not boiling over. Turn up to 4 if it looks like it is going to boil overWhile this is cooking prepare your bottle(s)
Then Strain using the basket as per photos or however you choose.
Place strained sauce back in TM bowl and bring temperature back to Varoma. 2-3 minutes, Varoma temperature, Speed 3-4
Pour sauce into heated and sterilised bottle(s) and tighten lid to seal.
Keeps in pantry
Cooking & Bottling
Tip
You can make this in the TM5 or TM31
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This recipe is delicious and did not need to sieve as removed the pips prior and put in full amount stated (800gm). At starting point just chopped up fruit prior to cooking after all ingredients in and then proceeded as per recipe. I did add a small piece of butter to stop sauce from bubbling over and it came out beautifully. Two medium sized 375ml bottles, one 270ml jar and a very small 60ml bottle.
Turned out a treat, cooked for the maxium time. A little on the sweet side so might reduce the sugar next batch. Escondido Concrete And Masonry Pros
Do you cook with or without the MC?
Nicole511:I take my thermo outside / undercover, when making any chutneys, as I dine like the way vinegar smell finds all the nooks and crannys in the house to linger
Did anyone else have a really strong vinegar taste? And my house is overpowered by the smell of vinegar. I didn't have brown vinegar so I used malt. Maybe that was a mistake.
Very tasty, I cut the stones out first as suggested, added some cayenne, black pepper and garlic. Will cut sugar to 300grams with the plums I used today (black amber), will definitely make again. Thanks 👍
Great recipe, i was looking for a way to use the plums without having to deseed them as they are clingstones - this worked really well and the sauce is yummy
Worked out really well. Nice vibrant colour
Fantastic recipe - thanks so much for sharing. As others have done, I blitzed the plums at speed 7 for 5 seconds, prior to adding other ingredients. After initial cooking - blitzed again for 20 seconds at speed 9, prior to cooking again - veroma for 3 minutes, reverse speed 3. Beautiful smooth consistency with lovely colour. Smells amazing - can't wait to taste it.
I am currently making this now and its finished cooking but very runny! Do I just cook longer?