Prep 30 mins
Cook 2 hrs
We have a Satsuma plum tree in our backyard that produces loads of plums every year. I'm always trying to come up with new ways to preserve plums. Because I used very purple-red plums, the color of this plum sauce is not what most people are used to when they open a jar of commercial plum sauce. But, I think this one is very yummy!
- 3 lbs plums, cleaned, pitted, and cut in half
- 1 cup onion, chopped
- 1⁄4 cup ginger, grated or 1⁄4 cup ginger, minced
- 2 garlic cloves, minced
- 1 1⁄4 cups water
- 2⁄3 cup sugar
- 1 tablespoon sugar
- 1⁄3 cup rice vinegar or 1⁄3 cup cider vinegar
- 1 1⁄2 teaspoons salt
- 1 teaspoon coriander, ground
- Add plums, onions, ginger, garlic and water in a large saucepan and heat until it comes to full boil. Turn down heat to low and cook for additional 30 minutes. Stir occasionally.
- With a food mill press through or blend using a blender in batches.
- If you like your sauce very smooth without the added fiber from the plums, run it through a sieve after using food mill or blender. This is the method I prefer and makes for smoother sauce.
- Clean the saucepan and return the sauce to the pan.
- Add sugar, vinegar, coriander and salt. Bring to boil and reduce to barely simmer and cook for additional (about) 1 hour.
- Fill the sterilized jars and process in boiling water bath for 15 minutes.