My brother has been on a canning kick lately and he inspired me to go crazy with the fresh fruits. After taking a trip to the local ‘pick your own’ farm, we made two types of blueberry jam, pickled eggplant, and I went on to make peach chutney and this delicious asian plum sauce. The recipe makes about 3.5 cups so if you are looking for just a taste you should definitely cut it in half. I find that it is very good with fish and chicken or as a dipping sauce and can easily substitute for the canned plum sauce called for in recipes.
This recipe comes from the complete book of Small-Batch Preserving by Ellie Topp and Margaret Howard which is one of my go to books for all things in jars.
Asian Plum Sauce
- 9 purple plums washed and pitted (about 1.5 lbs)
- 1.5 cups firmly packed brown sugar
- 1 cup cider vinegar
- 1.5 tsp salt
- 1.5 cups finely chopped onion
- 3 garlic cloves, crushed
- 1/4 cup raisins
- 2 tsp soy sauce
- 1/4 tsp chili powder
- 1/8 tsp each: ground cloves, cinnamon, ginger, allspice
- Finely chop plums in a food processor or by hand. You should have about 1.75 cups
- Combine plums, sugar, vinegar, and salt in a large stainless steel or enamel saucepan. Bring to a boil over high heat and boil gently, uncovered, for 3 minutes, stirring occasionally.
- Add onion, garlic, raisins, soy sauce, chili powder, cloves, cinnamon, ginger, and allspice to saucepan. Return to a boil, reduce heat and boil gently, uncovered for 45 minutes or until mixture is thickened, stirring occasionally.
- IF CANNING: Remove hot jars from canner and ladle sauce into jars within 1/2 inch of rim (headspace). Process 15 minutes for half pint jars as directed.