Plum-Worcestershire Sauce Recipe

Hello! I was going to try and do nothing today.
I am not actually very good at doing nothing.
Happily the kitchen that I destroyed yesterday got sorted out though!
Below is the recipe for the Plum-Worcestershire sauce recipe for those that are keen.
Sorry – a mix of imperial and metric measurements – just to keep you on your toes!

Step One – Find a whacking great pot.


3lb dark plums
3lb white sugar
2lb brown sugar
3 X tins of treacle (1 tin 850g)
7 pints vinegar (OK – thats 4.2 litres)
1/2lb garlic (Its ok to put more)(Chop small or whizz-up)
1 oz (30g) white pepper
1 oz allspice
1 oz whole cloves (I only had ground and ended up putting in 8 teaspoons.)(Seemed ok 🙂 )
1/4 oz Cayenne pepper
1/2 oz ground ginger
2 Tablespoons salt


Put everything into your oversized pot together and bring to boil. This took a looooong time for me.
Don’t let it boil over. Really. Don’t.
Let simmer until the stones leave the plums
Strain pips and skin (And whole cloves if you used them)
Reboil for an hour.

Sterilise bottles (a LOT of bottles) in your oven, (I put mine in at 100C/212F) when too hot to touch I take them out and pour the sauce in – pop the lids on and voila! Lasts for ages.
Wonderful in your home made hamburgers/rissoles. I like it in spag. bol. sauce and usually splash some in casserole dishes as well.



Author: Lisa

A happy traveller through life! Right now living in NW Tasmania with a gorgeous Nurse-Husband, a fool of a Siamese Cat and several chickens. We love our fairly simple lifestyle of growing a lot of what we eat and enjoying the stunning surrounds of our little patch.

2 thoughts on “Plum-Worcestershire Sauce Recipe”

  1. I have noticed your canning bottles and jars. Are they self sealing or do you put them in a hot water bath and boil or presure canner? I have always used the metal flat lid and band that need to be heated. I wish I had this recipe when my plum tree was still alive a few years ago. It was so loaded with plums. Lost the tree after an early snowfall in winter and then a late deep freeze in spring.

    1. What a tragedy about your plum tree!! I bet you miss it! 🙁
      No – none of my sauces/relishes or jams go into a pressure cooker/canner
      The taller bottles just have normal lids (all just recycled bottles from other things, wine, juice etc) – but the sauce keeps fine forever! The other shorter bottles and my jars have lids that seal on well… again, never had any storage issues. Some of them I have been keeping for a year or more with no change in quality of whatever is inside! I’ll take a photo sometime closer up of them.

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