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    You are in: Home / Recipes / Asian Plum Sauce for Canning Recipe
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    Asian Plum Sauce for Canning

    Asian Plum Sauce for Canning. Photo by Rita~

    1/1 Photo of Asian Plum Sauce for Canning

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    Rita~'s Note:

    This is a sweet and sour condiment. 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. It is made from sweet tart plums along with sugar, vinegar, ginger and chilies.

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    Ingredients:

    Yield:

    8 ounce ...

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Fill sterilized jars leaving 1/4 inch headspace. Wipe rims and place lids and rings and process 15 minutes. Shut flame off, remove lid and leave for 5 more minutes.
    3. 3
      Remove to a towel-lined counter to cool in a draft free spot.
    4. 4
      Remove rings and wipe clean, label and place in storage in a cool, dark place.

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    Ratings & Reviews:

    • on July 13, 2011

      55

      This recipe was absolutely fabulous! I was looking for a creative way to use up some of my frozen plums from last year. I doubled the recipe, increased the onions to 2 cups, ginger to 2 & 1/2 Tbs and didn't double the pepper flakes (I'm a light weight). Delicious, thick glaze! Thanks Rita

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2013

      55

      Nice balance of flavors! From comments below, used rice wine vinegar for a smooth tartness and puréed plums before cooking. Thickened nicely.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 27, 2013

      This is pretty good, nice balance between sweet and spicy. Next time I may use a rice vinegar, used a distilled white this time and it still had a little bit of a vinegar taste. I had a hard time getting the sauce to thicken, until I mashed the bits of fruit in a sieve and returned the mashed fruit to the pan as its own pectin. Pretty much followed the recipe except for the ginger, which I used a powdered ginger, doubled. Hoping it sets up well. Thank you for sharing.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Asian Plum Sauce for Canning

    Serving Size: 1 (1889 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 520.4
     
    Calories from Fat 5
    54%
    Total Fat 0.6 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 423.3 mg
    17%
    Total Carbohydrate 130.2 g
    43%
    Dietary Fiber 3.2 g
    12%
    Sugars 124.4 g
    497%
    Protein 2.6 g
    5%

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