Asian Plum Sauce for Canning

Submitted by Violet 2

"This sauce is great for dipping, as a grilling sauce, or brushed on baked pork chops or chicken. It is especially good for dipping chicken strips or egg rolls in."

 

• Ready In: 1hr 45mins
• Ingredients: 10
• Yields: 6 half pints
• Serves: 12

ingredients

• 8 cups pitted and chopped plums
• 1 3⁄4 cups packed dark brown sugar
• 1⁄2 cup white sugar
• 2⁄3 cup cider vinegar
• 1⁄2 cup finely chopped onion
• 1 medium jalapeno pepper (finely chopped)
• 4 teaspoons mustard seeds
• 2 teaspoons salt
• 6 garlic cloves (minced)
• 1 tablespoon dried ginger powder

directions

1. Bring all ingredients except plums to a boil in a non-aluminum pan. Stir in plums. Simmer until thick, stirring often. Mash with a potato masher or blend if you want a smoother sauce.
2. To can: Fill hot, clean jars with hot sauce, leaving 1/4" headspace. Wipe rims, adjust lids and process in a boiling water bath for 20 minutes at 0-1000 ft., 25 minutes, 1001-6000 ft., or 30 minutes, above 6000 ft. Makes about 6 half pints.

Reviews

[Chef Maman]

This turned out great and tasted way better those store bought plum sauces that are mainly made with pumpkin and add a bit of plum for reddish colour and a bit of taste.I used my small sweet purple skinned (red flesh inside) plums and it made for a very dark purple sauce but it is great with eggrolls and spring rolls . Try it!

 

[Jddesorm]

I made this recipe, the leftover that wasn't canned was eaten right away and it was absolutely delicious. I realized however after I canned it that I added one whole cup of chopped onion, instead of half. My question is, are my canned jars safe? Did I alter the acidity to much my having too much onion? Any help in this would be so appreciated. I would hate to waste this beautiful sauce!