This season’s plums are a beautiful base for this lovely homemade Worcestershire sauce. Store it for years and it gets better as it goes!
12 cups brown malt vinegar
80g garlic crushed. No need to peel.
2 cups golden syrup
500g brown sugar
60g ginger root, bruised
15g whole allspice
1 teaspoon cayenne
Combine all ingredients in a large pot. Bring to the boil and then reduce heat and simmer for 3 hours, stirring occasionally, squashing the plums in the process.
Strain the mixture through a colander, pressing down to push through some of the plum pulp. Pour into warm sterilised bottles and seal immediately.