Plum Sauce

• 2lb/1 kg plums
• 8 oz/225g<

A mixture of plums can be used, with some damsons if available. Cut up the plums and put with the stones and all the ingredients into a pan. Sir well, bring to the boil, and simmer for 30 minutes. Sieve and return purée to the pan. Simmer for 30 minutes, stirring occasionally. Put into hot bottles and seal. Sterilize for 30 minutes in a water bath.