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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


This recipe was given to me by Jannette from Traralgon, as she had had no luck with her hot sauce. The recipe was passed on to her by her husband's Aunt - Mrs. Olive Scott when she was farming in Wickliffe, Western Victoria. Mrs. Scott now lives in Ararat.

This hot sauce is similar to a "Worcester Sauce" which is a fermented sauce that usually contains anchovies. Anchovies don't grow on trees in Gippsland, for that matter Victoria, so someone learned to make Worcester Sauce or hot sauce as I am calling it, using plums. I have also made a similar sauce before with apples. As this recipe contains no fish (or other meat products for the case) it is suitable for vegetarians.


1.8 kilograms Plums

1.2 kilograms Treacle (if you can't get treacle golden syrup will work)

25 grams ground black pepper

15 grams ground ginger

30 grams salt

900 grams brown sugar

3.3 liters of white vinegar (you could use apple cider vinegar if you wish)

7 grams cayenne pepper

110 grams garlic, crushed

plum hot sauce prep


Put all the ingredients in a large saucepan and boil until the stones fall away from the plums.

Strain to remove all the plums and return to the saucepan.

Boil for 1 hour more, until the sauce thickens to the consistency you like.

Bottle and seal.

This recipe should make about 7 x 250 ml bottles



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