Plum hot sauce recipe Jacican Mirboo North

This recipe is from Olive Scott.

It was given to me by Jannette Langely when bringing her granddaughter to a Jacican kid's cooking class. 

I have changed it from imperial and metric and use whole spices, crushed where I can.

This recipe is a vegetarian version of a Worcestershire sauce (but we can’t call it Worcestershire because we don’t live in Worcester). 

Plum Hot Sauce Recipe


  • 1.8 kilograms of plums
  • 1.2 kilograms of treacle
  • 28 grams of pepper, ground - you can use whole and crush
  • 14 grams of ginger, ground 
  • 30 grams of salt
  • 900 grams of brown sugar
  • 3.3 kilograms of vinegar
  • 28 grams of allspice - you can use whole and crush
  • 7 grams of cayenne pepper
  • 110 grams of garlic, crushed


  1. Wash plums. Cut the plums in half and remove the stone. Place plum in a large preserving pan.
  2. Put the rest of the ingredients in the pan with the plums. Bring to a boil over medium heat, stirring to prevent sticking.
  3. Boil for 1 hour or until the sauce thickens to the consistency you like. 
  4. Bottle and seal. 

This is one of the recipes we make in Jacican preserving cooking class.

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Acknowledgment of country

Hello, I’m Jaci Hicken, from the lands of the Brataualung clan, which is where I’ve spent most of my life.

I would like to acknowledge all of us here today to cook together and share a meal.

I love sharing my dream of growing the food this country has to offer and share it with you.

The traditional place that we come together today is on the lands Gunaikurnai people

And I’d like to pay my respects to our elders past, present, emerging leaders, along with all the young people in our community.

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