Wash lids and rings and bring to a simmer in a separate, small saucepan of water. Turn off heat and allow jars, lids, and rings to sit in hot water until you need them. In a heavy-bottomed, non-reactive pot, bring plums, water, onion, garlic, ginger, and chile peppers to a boil and then reduce to a simmer.
Add to plum mixture sugar, vinegar, spices, and soy sauce and continue to simmer until plums are falling apart and the mixture is quite soft, about 20 minutes.
Remove cinnamon stick and pass mixture through a food mill in batches into another non-reactive saucepan. Return the mixture to a boil, reduce to a simmer and cook until the texture is pulpy and saucy. Remove from heat and ladle into prepared jars, leaving a half inch of headspace. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.
Place the sealed jars back into the canning kettle. When all jars are added, make sure that the water level clears the jar lids by at least one inch. Add more water if necessary, and, over high heat, bring the water back up to a boil.
Once the water boils, set a timer for ten minutes. After ten minutes, turn off heat, and allow jars to sit in water for five additional minutes. Read Reviews Add Review. Save Pin Print Share. Gallery Plum Sauce. Plum Sauce lutzflcat. Plum Sauce John and Christine. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print.
Full Nutrition. Reviews 64 Read More Reviews. Most helpful positive review Gloria Rice. Rating: 5 stars. This is so easy to make and it's delicious! I only changed a couple of things. I used the whole 18 oz jar of plum jam, omitted the pepper, used garlic powder, and added a couple of tablespoons of soy sauce. Served as an additional dipping sauce with Baked Teriyaki Chicken from this site. Thanks for the recipe!!!
Read More. Rating: 3 stars. The yams did not soften and it was gritty and the spices are very strong — will not make again! Love plum sauce and will be making it soon. Your recipe sounds like a fair amount of work but also sounds wonderful.
I will let your know how it worked out. This recipe is outstanding! We have made the plum sauce for several years now! This year, our plum tree did not produce much fruit due to a ice storm that ravaged our community. May I ask if peaches can be a substitute for the plums? It sounds delicious but I am not experienced enough to know if the canning procedure would be the same…. I want to remain aware of safety with home canned foods. Glad l found this amazing recipe. It resembles the sweet and sour sauce my local Chinese restaurant uses.
The only apple cider vinegar l had was Braggs with the mother and at first l thought it might be too sour. But when everything was cooked, it was perfect. I had 6. It made 12 half pints. In the future l will strain it before l put it into the jars just to make sure none of the ginger fibers remain.
This site uses Akismet to reduce spam. Learn how your comment data is processed. Perfect in pies and as a topping for ice cream and cheesecake. This looks gorgeous! I was gifted a mess of plums and pinned your recipe to try.
Today I made plum jam and was hugely disappointed to find that no matter the sugar I added, it started bitter and stayed bitter. Not really what I want in a jam. Have you ever experienced the bitterness from plum peels? I am attributing the bitter taste to the peels, since the plum flesh was so sweet. Hopefully something savory will work out better for you. Plum jam take an enormous amount of sugar.
I just made some. I used 5. But whoa. Second, can this be doubled or tripled from the start or make in single batches? Thank you. Hi there if I was not going to can these how long would they last and do they need to be kept in the fridge? Clearly the stones are removed from the plums? Your recipe is not clear about peeling or removing the pit. I used honey instead of brown sugar and it turned out lovely. It works wonderfully as a glaze on poultry.
Which type of plums should I use? Does it matter and do they need to be any degree of over rippened? More ripe fruit would be sweeter and also produces more pectin so your sauce sets up better. I am super excited to give this a go! Like…about how many cups when chopped and pitted? Made this recipe for the first time tonight.
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