Simmer uncovered for 20 minutes or until plums disintegrate and mixture thickens. In a large stainless steel saucepan combine brown sugar, granulated sugar, onion, chili pepper (I use red pepper flakes because I am severely allergic to chili peppers. One of the first fruits to come into season here is plums. Trust me, no matter if you are chopping 4 cups or 10 cups there will be a time where something distracts you and you will forget where you are in your cup count and you will have to pull everything out of the bowl and recount. Mix plums in a saucepan with garlic, onion, ginger, soy sauce, and chili sauce. Keep jars in hot (not boiling) water until ready to use. After a surplus of plums a few weeks ago, I decided to make this simple dessert sauce that tastes great on everything from waffles to pancakes to you guessed it, frozen yogurt. We use cookies to ensure that we give you the best experience on our website. Add the cider vinegar. Often omit the pectin entirely to make a ‘spicy plum sauce’ instead of a jam as I find it has more uses (like in baked sweet breads, on top of pancakes or inside crepes). I prefer canning them in 250ml jars (1/2pint) sizes instead of 500ml (1 pint) as they’re better for gift giving. Place all ingredients in a large heavy bottom pan bring to boil stirring until thick and syrupy 1 1/2 hours when it reaching 215 F degrees. I love having it for an easy meal like chicken in plum sauce that I can just pop in the oven or crockpot. Place all ingredients in a large heavy bottom pan bring to boil stirring until thick and syrupy 1 1/2 hours when it reaching 215 F degrees. Remove air bubbles and adjust headspace. This is a sweet and sour condiment. It takes on a rich, dark color and it smells like heaven when it’s cooking down. Share. Shut flame off, remove lid and leave for 5 more minutes. Ladle the hot sauce into the hot jars leaving 1/2″ headspace. I put in the time it took me for the plums here which, as you can see from the photo are relatively small. Reduce to a simmer and cook until the plums are soft. Place 6 clean pint canning jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Once plums have broken up well, … Cook over med-high heat. Whether you call it duck sauce or plum sauce...this one versatile condiment. 1 cup cider vinegar Plum jam, plum jelly had been made then I had baked plum cakes and a plum buckle and yet I still had plums. 1 cup granulated sugar Place all of the ingredients in a medium saucepan and bring to a boil over medium heat. In a large stainless steel saucepan combine brown sugar, granulated sugar, onion, chili pepper (I use red pepper flakes) mustard seeds, salt, garlic and gingerroot. I was a little skeptical at first because of all of the onions and garlic in it, but this plum sauce is meant to be served with meat, and is a staple in Chinese and Asian cuisine. Oatmeal pancake surprise. This Chinese plum sauce is my new favorite plum canning recipe. This time I made one and a half recipes and I ended up with 7 1/2 pints. It’s even worth going out and buying some! 2 TBSP finely chopped seeded green chili pepper (I used red pepper flakes – 1 TBSP) This easy, 3-ingredient fresh plum sauce is a little different from a traditional Chinese plum sauce because it does not have any hot and spicy ingredients. Plum Sauce. Process in a boiling waterbath canner for 20 minutes for pints or quarts. Add the cider vinegar. Use it as a topping for grilled chicken or pork, or even as a dessert sauce over ice cream or pound cake. Simmer on low heat for about 1 to 2 hours, stirring about every 30 minutes to encourage the plums to break up. Remove from heat, wait 5 minutes and remove jars from canner. It’s really delicious! When you use powdered pectin for making this plum jam recipe, you’ll want to mix it in with sugar to prevent clumping. Place plums in crockpot with a little water. 3/4 cup finely chopped onion So, it is the perfect way to preserve the summer harvest of plums into a condiment that has so many uses. Using your boat motor, hand held blender, or similar, blend until all ingredients are a smooth sauce. I cook the plums in two stages. It is made from sweet tart plums along with sugar, vinegar, ginger and chilies. As the pudding is so, so rich and heavy, a plain vanilla custard is the least obtrusive sauce to use, though traditionalist state this is not a traditional sauce.Custard sauce This plum sauce literally takes just a few minutes to prepare – the rest is just stirring and canning. 7. Ladle the hot sauce into the hot jars leaving 1/2″ headspace. Fill sterilized jars leaving 1/4 inch headspace. Ladle your sauce into clean Mason jars to a 1/2 inch headspace. A recipe for Plum Sauce was found and I thought it looked interesting; Asian food is a favorite and figured it would be a nice addition to the pantry. Then I tried it with peaches and the peach sauce recipe was again completely different. 5 pounds plums, pitted 3 cups sugar 2 tablespoons grated fresh ginger; Instructions. Every year I have been lucky enough to acquire plums I have used every jar I can. Remove air bubbles and adjust headspace. Screw on band to fingertip tight. It’s surprisingly very different from the plum sauce even though the ingredients are the same. Cook for about 2 – 2 1/2 hours I just let it simmer until it’s to a consistency I like. Mix the package of pectin with 1/2 cup of the full amount of sugar. Bring to a boil and simmer for 3 minutes, stirring now and then. Turn off the heat and let sit for 5 minutes. Especially with recipes like this that calls for many cups of a chopped fruit. Bring to a boil and process 20 minutes (adjust for altitude – I add 5 minutes to my processing time.). 1 TBSP salt Chinese Plum Sauce . Measure out your cooked fruit into a large saucepan. Fill jars with the … If you have markers, you won’t forget! What is also wonderful about this recipe is how easy it is to adapt to other fruits. Quarter the apples and plums, but leave their skins on; core the apples and remove the plum pits. It IS a bit of a guesstimate. One year I was not able to get any plums so I substituted and made apricot sauce. • Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Freezing: This plum sauce can be frozen prior to fermentation, or if you want a probiotic boost, then ferment then freeze. 130.2 g Stir in salt and remaining ingredients. Put the jar lids in a small saucepan of water on low heat. CANNING INSTRUCTIONS: Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes. Reduce heat and simmer for 25 minutes or until the plums are soft and the sauce has thickened … 43 %, teaspoon crushed dried chili pepper flakes. Whichever canner you use, … The apricots are sweeter than the plums so it comes across as you would expect. 9. DIRECTIONS. The jars need to be hot when the plum sauce is poured into them. 2 cloves garlic, finely chopped Plus getting the canner and jars ready and preparing the other ingredients. Pour the juice-onion mixture into a large pot, and add the remaining 7 1/2 cups of plum juice. My guide on how to make a classic Chinese plum sauce recipe. Use it in Chinese cuisine as a dip for deep-fried dishes, such as spring rolls, egg rolls, pork, noodles, and deep-fried tofu as well as for roast duck or chicken. Little did I know…. While sauce is cooking, prepare canner and wash/sterilize 4 half-pint (or equivalent) canning jars. Use immersion blender to blender until smooth. Cook over med-high heat. Using a non-metal utensil, remove any bubbles and add extra if required. Custard does make the perfect partner for most British puddings and desserts and especially a Christmas Pudding. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). One of my favorite things is canning plum sauce with all of those plums. This year we planted plum trees so I am very excited that in the coming years we will have our own to harvest. Place plums, sugar, vinegar and salt in a non-reactive saucepan. 1 TBSP finely chopped gingerroot Stir in the sugar, apple cider vinegar, Southwest chipotle seasoning, roasted garlic seasoning, … Add the plums and return to a boil. December 14, 2020. 10. To can the plum sauce, return it to the pot over medium heat and bring to a boil. Ingredients. After an hour, use an immersion blender to make a smooth sauce, incorporating the skins … 2 TBSP mustard seeds Or process in a pressure canner for 10 minutes at 6 pounds pressure for pints or quarts. The prep time on this is somewhat fluid. It will take about 2 hours or more. I discovered this recipe one year when we were gifted with more pounds of plums than I care to remember. Turn … While I am chopping the fruit, as I measure each cup into the bowl I set aside a pit or some marker to let me know how many cups I have added. > Plum Sauce. Keep jars and sealing discs hot until ready to use. Wipe rim and center lid on jar. In the first stage, I put just a little water in the bottom of a heavy pot … Lower the heat and let the mixture cook until it thickens and becomes syrupy. Bring to a boil and add the sugar. Getty Images. Custard Sauce. The book indicates that the recipe should make 4 pints but I’ve always ended up with more than that. Most trees I have been given the opportunity to pick are just over laden with fruit so I end up bringing home lots of juicy, sweet plums. Keep jars and sealing discs hot until ready to … Let the mixture come to a boil. December 10, 2020. 8. 10 cups finely chopped pitted plums. Set screw bands aside. Toss the plums in a large, heavy bottomed, non-reactive pot over medium high heat Add water to cover. ALL LINKS ON THIS SITE MAY BE AFFILIATE LINKS AND SHOULD BE CONSIDERED AS SUCH. Total Carbohydrate Place sealed jars into a pot of boiling water and boil for the processing time stated below. Bring all ingredients to a boil in a medium saucepan. Set screw bands aside. Sign Up Below, Of Kings and Griffins (Tesha, Book 3) by Judith Starkton – Book Review, Vanilla and Strawberry Layer Cake with Lemon Curd and Italian Meringue, The Better Day Book by Olivia Gibbs – Review and Giveaway, Miss Benson’s Beetle by Rachel Joyce – Book Review. Ladle hot jam into jars, leaving 3/8-inch of … Freeze in straight-sided mason jars, leave 1/2″ of head room and use a freezer lid (affiliate link.) The cook time includes the time to reduce the plum sauce and the time to process in the canner, Keywords: plum sauce, canning, plums, savory sauce, Tag @books_cooks_looks on Instagram and hashtag it #books_cooks_looksRecipes. ‘Til then I rely on the kindness of neighbors. Canning Plum Sauce You can freeze your plum puree, have it fresh, or preserve it in canning jars. I just let it simmer until it’s to a consistency I like. It is AMAZING! Wipe rims to remove any food residue. It is sweet, sour, hot, and it is fantastic on chicken, shrimp, pork, scallops and even lobster. Canning: This recipe is ideal for canning… I love pairing my fro-yo with fruit (and lots of mochi). It really depends on how big your plums are and how quickly you can pit and chop them. Add warm lids and twist to secure. Prepare a boiling water bath canner and four pint jars. Fill sterilized jars leaving 1/4 inch … Get the Latest Posts by Email. A Murderous Malady by Christine Trent – Blog Tour and Book Review, The Banker and the Blackfoot by J. Edward Chamberlin – Book Review. So I am very thankful to the friend who traded us strawberries and plums for two watermelons. Instructions. Add all the remaining ingredients and bring to a boil. And when you use it! I would like to share a tip I have learned with all of the canning I do. Bring to a boil and process 20 minutes (adjust for altitude – I add 5 minutes to my processing time.) I hope if you have a surplus of plums you try this recipe. ... ALTITUDE CHART For Pressure Canning. BOOKS, COOKS, LOOKS IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM. mustard seeds, salt, garlic and gingerroot. In a large stainless steel saucepan combine brown sugar, granulated sugar, onion, chili pepper (I use red pepper flakes) mustard seeds, salt, garlic and gingerroot. Plum sauce can also be canned the same way you would process any jam for canning. It is not necessary to sterilize the jars for this recipe. … Measure out your sugar into a bowl. Apple pancakes. Screw on band to fingertip tight. Reduce heat and simmer 15-20 minutes or until thick, stirring occasionally. Cook over med-high heat. Add the cider vinegar. Just like my fro-yo recipe… If you are preserving at an altitude higher than 1,000 feet above sea level, adjust pressure pounds as indicated. Leave 1/2-inch of headspace between the surface of the food and the rims of the jars. Have the canning jars in the dishwasher; and fill your boil bath with water and bring to boil. If you continue to use this site we will assume that you are happy with it. December 12, 2020. Great way to make a garden produce! Remove from heat, wait 5 minutes and remove jars from canner. This sauce is also delightful on pork, shrimp and scallops. Bring first 7 ingredients to a boil in a 4-quart stainless steel or enameled Dutch oven over medium heat. Immediately spoon the hot plum sauce into hot jars, filling to 0.5cm (1/4 inch) from the rim of each jar. Immediately turn off the heat and spoon the sauce into clean quarter or half-pint canning jars. Reduce heat … I went to my trusty Ball Complete Book of Home Preserving to seek out what else I could do with plums. … Butter pastry shell. Wipe rim and center lid on jar. Remove rings and wipe clean, label and place in storage in a cool, dark place. Reduce heat and simmer, stirring often, for 20 minutes or until plums and onion are very soft. If one is cut open around me I cannot breathe.) Place jars in canner making sure they are covered with at least 2″ of water. Let the mixture come to a boil. Let the mixture come to a boil. You have to love that! Process in a hot water bath for 20 … While the mixture is cooking get your canner and jars ready. Place jars in canner making sure they are covered with at least 2″ of water. Wipe rims and place lids and rings and process 15 minutes. Remove to a towel-lined counter to cool in a draft free spot. I can just pull a jar out of my pantry, cook up some rice and I have an amazing meal ready to go in very little time. Lower the heat and let the mixture cook until it thickens and becomes syrupy. 2 cups lightly packed brown sugar Recent Posts. Can pit and chop them pepper flakes on the kindness of neighbors of headspace the. Oven over medium heat the Book indicates that the recipe should make 4 pints but I ve! Share a tip I have been lucky enough to acquire plums I been! Return it to the friend who traded us strawberries and plums for two watermelons let it simmer until it s... It ’ s even worth going out and buying some boat motor, hand held blender or... 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