There are several ways you can preserve stone fruit such as jams, stewed fruit, compotes, purees, coulis and chutneys. Freezing is another easy and fool proof way to stock up for when the fruit is no longer in season. Fresh stone fruit freezes well for snacking, baking and making delicious smoothies all year round. Stewed fruit also freezes easily for later use in delicious crumbles or desserts.
Food writer Karen Hart has put together her favourite stone fruit preserving recipes to delight your taste buds all year round.
Give your braai a deliciously fruity twist with Karen’s Spicy Chinese Plum sauce. It will add extra zing to sticky braai ribs or use it to baste a pork joint or chops to give them extra flavour. This sauce also works its magic with stir-fries.
I made a delicious oriental beef stir-fry – I not only marinated the beef strips with the yummy plum sauce, I also used it as a pour-over sauce.
Recipe for Karen’s plum sauce:
2kg ripe plums (You can use plums of any colour for this recipe.)
5 – 6 medium sized onions, chopped
cloves from 1 head of garlic, peeled and chopped
20cm fresh ginger, peeled and chopped
1 cup soy sauce
4 cups apple cider vinegar
4 red chilies, deseeded and chopped
5 cups brown sugar
6 star anise, ground
Cut the plums in half and remove the stones.
Put all the ingredients, except the sugar and star anise in a large saucepan or preserving pan.
Bring to the boil, cover and simmer for 20 minutes or until or the ingredients are very soft. Pass the ingredients through a mouli or course sieve and return to the cleaned saucepan or preserving pan.
Add the sugar and star anise and bring back to the boil, stirring frequently to ensure that the sugar dissolves.
Simmer for an hour until the mixture is thick and creamy.
Pour the sauce into sterilized bottles and seal with vinegar-proof lids.