Tangy Plum Sauce for Canning

READY IN: 1hr 10mins
Recipe by Cookin-jo

Use this tart and sweet sauce right out of the jar for dipping. Or use as a sort of stir-fry or poaching sauce, adding other ingredients like fresh ginger and hot chili flakes. Makes a small batch but easily doubled. From Topp and Howard's "Put a Lid on it".

Top Review by Caroline Cooks

June 30, 08: Oh, WOW! Nice and tangy with a sweet/spicy overlay of flavors! I tasted some left in the pan Delicious, The plums I used were California Plums, but want to make this with some local peaches, THX-Jo. UPDATE: Served this tonite with some mini veggie eggrolls; flavor just keeps getting better.

Ingredients Nutrition

Directions

  1. Use food processor for chopping plums and onions separately, if you have one.
  2. Place plums, sugar, vinegar and salt in a non-reactive saucepan. Bring to a boil and simmer for 3 minutes, stirring now and then.
  3. Add all the remaining ingredients and bring to a boil. Reduce heat and simmer 40-45 minutes, or until thickened. Stir occasionally.
  4. Ladle into hot sterilized jars to within 1/2 inch of the top of the jar. Wipe jar edges with clean cloth and seal with heated lids.
  5. Process in a hot water bath for 10 minutes.

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