Plum Sauce

Submitted by Diana Adcock

"Better than the stuff you buy in the store."

 

• Ready In: 2hrs 20mins
• Ingredients: 14
• Yields: 6 half pints

ingredients

• 3 red bell peppers
• 2 lbs ripe peaches or 2 lbs ripe apricots, pitted and sliced
• 2 lbs plums, pitted and sliced
• 4 cups cider vinegar
• 2 cups water
• 1 cup white sugar
• 1 3⁄4 cups packed brown sugar
• 1⁄3 cup light corn syrup
• 6 cloves garlic, minced
• 6 teaspoons minced gingerroot
• 1 1⁄2 teaspoons kosher salt
• 1 small onion, chopped
• 2 dried hot chili peppers, crushed (take out seeds if you like)
• 1 cinnamon stick, broken in half (around 6 inches long)

directions

1. Roast and peel peppers.
2. Remove seeds and set aside.
3. Simmer peaches and plums with 2 cups of the vinegar until fruit is tender-about 30 min.
4. Remove from heat.
5. In another large pot combine the remaining 2 cups vinegar, sugars and corn syrup.
6. Bring to a boil.
7. Add the fruit mixture, bell peppers and remaining ingredients.
8. Cover and simmer for about 10 minutes.
9. Remove lid and simmer for 1 hour.
10. Stir occasionally.
11. Remove the cinnamon sticks.
12. Puree mixture in a food processor.
13. Return to pot and bring to a boil.
14. Boil until thick-around 15 min.
15. Ladle into hot sterile jars leaving 1/2 inch head space.
16. Process in a boiling water bath 10 minutes.

Reviews

[zuey1725]

Time consuming, but well worth the effort. Tastes better than the best store bought. A little dark in color - next time I'll try light brown sugar & yellow plums. Omitted the water for faster cook-down.

 

[Kate in Katoomba]

I didn't have bell peppers, so I just used lots of plums from the tree in my garden. I added some star anise and extra chilli and it tasted great. Thank for the recipe, I'll definitely use it again.

 

[Barbk]

Yes, it is time consuming, but well worthwhile and I had to do something with all the plums on my tree. I wound up with 10 pints, maybe didn't reduce long enough. Thanks for the interesting recipe.<br/><br/>Update from the above review of Sept 2012! I do love the outcome of this recipe but hate the simmering and stirring times involved which I have always found longer than the recipe states. This year I decided to simplify it and do the simmering in a crock-pot, it is much more relaxed that way and you can be very flexible with your timing. Still turned out A-1, this recipe is a keeper for me!

 

[Janay]

The taste wasn't bad; however, it had an unpleasant, gritty texture. I will not be making this again.

 

[TonyRV2]

I can see where this recipe might be intimidating to the average cook, or perhaps challenge the sensibilities of a bridled purist, but I'm looking forward to puting this recipe to the test over the next canning season. My minds'tongue tells me this is going to be a wonderful sauce. Stay tuned.....;-)