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