Adapted from the Modern Preserver's gorgeous plum sauce for you all to make this season with your Instant pot (or pressure cooker) you will find the traditional method in their inspirational book. Makes 4-5 400ml bottles. Keeps for up to 6 months to a year unopened. Once opened, keep in the fridge and eat within 4 months.

INGREDIENTS

2kg plums
500g red onions
4-6cloves of garlic
500g caster sugar
500ml cider vinegar
100ml good quality soy sauce
1 tbsp ground ginger
1 tbsp English mustard powder
1 tsp ground cinnamon
1 tsp cayenne pepper
1/2 tsp ground pepper

METHOD

Stone and chop the plums, peel and dice the onions and crush the garlic. In the instant pot set to sauté cook add a little oil, add the onions and garlic, cooking 10-12 minutes until soft and translucent (without colour). Add the plums and the rest of the ingredients. Set the instant pot to pressure cook on high with the vent closed for 6 minutes. Once ended naturally release pressure for 30 minutes. After the natural release of pressure for 30 minutes open the vent and quick release the remaining pressure.
Set the instant pot to sauté (this is an automatic timer of 30 minutes). Cook for 30 minutes stirring often to stop sticking and burning, until reduced. At this point using your Bamix, or stick blender, to blend the sauce. If the sauce isn’t at desired thickness you can turn the sauté function back on and continue to cook while stirring until your desired consistency is reached. Remembering the sauce will thicken as it cools.
Using a wide mouth funnel, ladle or pour the sauce into warm, dry sterilised bottles, holding the funnel up slightly from the neck to quicken the flow. Gently tap the bottom of the bottles onto a hard service to remove any air bubbles and seal. You can eat this one straight away or leave it to mature for 2-4weeks before opening.