Spicy Canned Plum Sauce Recipe
Make your own canned plum sauce for recipes and as a condiment on meats and Asian dishes. It's super easy, tastes delicious, and make a fun gift.
Servings: 8 half pints
Calories: 24kcal
Ingredients
- 4 pounds plums washed, cut in half and pitted (or amount needed to equal 8 cups of food-processed chopped plums)
- 3/4 cup chopped onion about 1 medium
- 1½ cups brown sugar
- 1 cup white sugar
- 1 tablespoon dry mustard
- 2 tablespoons dry ground ginger
- 1 tablespoon salt
- 1 cloves garlic minced
- 2 teaspoons red pepper flakes or to taste
- 1 cup cider vinegar
Instructions
- Chop plums in a food processor and transfer to a large heavy-bottomed pot (it should equal 8 cups chopped plums). Chop onions in processor and add them to the plums.
- Combine the remaining ingredients with plums and onions, bring to a boil and then reduce heat. Cook until thickened, about an hour.
- For a smooth sauce, puree with an immersion blender right in the pot (optional if you'd like a chunkier sauce, though it helps speed the cooking time) and continue cooking for another hour, or until the sauce reaches the desired thickness.
- Ladle sauce into hot jars, leaving 1/4-inch headspace. Attach lids and rings. Process 20 minutes in a boiling-water canner. Remove to a cloth to cool completely.
- Test lids, label jars, and use within a year to 18 months.
Notes
This recipe was adapted from one in the Ball Blue Book of Preserving, keeping the safe canning ratio by decreasing the sugar and omitting two fresh ingredients so I could add another teaspoon of fresh garlic. I also changed some of the dry ingredients which doesn't affect acidity.
Nutrition
Serving: 2tablespoons | Calories: 24kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 56mg | Potassium: 31mg | Fiber: 1g | Sugar: 6g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg