Put the jar lids in a small saucepan of water on low heat. Freezing: This plum sauce can be frozen prior to fermentation, or if you want a probiotic boost, then ferment then freeze. 1 TBSP finely chopped gingerroot Keep jars and sealing discs hot until ready to use. Remove from heat, wait 5 minutes and remove jars from canner. Ingredients. Place jars in canner making sure they are covered with at least 2″ of water. … Simmer on low heat for about 1 to 2 hours, stirring about every 30 minutes to encourage the plums to break up. Remove to a towel-lined counter to cool in a draft free spot. Whether you call it duck sauce or plum sauce...this one versatile condiment. 1 TBSP salt 2 cups lightly packed brown sugar The cook time includes the time to reduce the plum sauce and the time to process in the canner, Keywords: plum sauce, canning, plums, savory sauce, Tag @books_cooks_looks on Instagram and hashtag it #books_cooks_looksRecipes. Add the cider vinegar. So, it is the perfect way to preserve the summer harvest of plums into a condiment that has so many uses. Bring to a boil and process 20 minutes (adjust for altitude – I add 5 minutes to my processing time.). Plum sauce can also be canned the same way you would process any jam for canning. Lower the heat and let the mixture cook until it thickens and becomes syrupy. Butter pastry shell. Just like my fro-yo recipe… Remove from heat, wait 5 minutes and remove jars from canner. One of the first fruits to come into season here is plums. If one is cut open around me I cannot breathe.) Bring to a boil and add the sugar. One year I was not able to get any plums so I substituted and made apricot sauce. So I am very thankful to the friend who traded us strawberries and plums for two watermelons. 7. Get the Latest Posts by Email. BOOKS, COOKS, LOOKS IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM. Toss the plums in a large, heavy bottomed, non-reactive pot over medium high heat Add water to cover. Place all of the ingredients in a medium saucepan and bring to a boil over medium heat. Wipe rims to remove any food residue. Stir in the sugar, apple cider vinegar, Southwest chipotle seasoning, roasted garlic seasoning, … Keep jars in hot (not boiling) water until ready to use. The prep time on this is somewhat fluid. After an hour, use an immersion blender to make a smooth sauce, incorporating the skins … Add all the remaining ingredients and bring to a boil. Immediately spoon the hot plum sauce into hot jars, filling to 0.5cm (1/4 inch) from the rim of each jar. And when you use it! 1 cup granulated sugar Immediately turn off the heat and spoon the sauce into clean quarter or half-pint canning jars. Fill sterilized jars leaving 1/4 inch … Prepare a boiling water bath canner and four pint jars. This year we planted plum trees so I am very excited that in the coming years we will have our own to harvest. The apricots are sweeter than the plums so it comes across as you would expect. Especially with recipes like this that calls for many cups of a chopped fruit. Oatmeal pancake surprise. Let the mixture come to a boil. Place sealed jars into a pot of boiling water and boil for the processing time stated below. What is also wonderful about this recipe is how easy it is to adapt to other fruits. Have the canning jars in the dishwasher; and fill your boil bath with water and bring to boil. Getty Images. It is AMAZING! This time I made one and a half recipes and I ended up with 7 1/2 pints. It IS a bit of a guesstimate. 2 cloves garlic, finely chopped While the mixture is cooking get your canner and jars ready. • Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). I love pairing my fro-yo with fruit (and lots of mochi). Bring to a boil and process 20 minutes (adjust for altitude – I add 5 minutes to my processing time.) It is made from sweet tart plums along with sugar, vinegar, ginger and chilies. Plus getting the canner and jars ready and preparing the other ingredients. If you are preserving at an altitude higher than 1,000 feet above sea level, adjust pressure pounds as indicated. Set screw bands aside. As the pudding is so, so rich and heavy, a plain vanilla custard is the least obtrusive sauce to use, though traditionalist state this is not a traditional sauce.Custard sauce Use it in Chinese cuisine as a dip for deep-fried dishes, such as spring rolls, egg rolls, pork, noodles, and deep-fried tofu as well as for roast duck or chicken. December 12, 2020. Mix the package of pectin with 1/2 cup of the full amount of sugar. I put in the time it took me for the plums here which, as you can see from the photo are relatively small. To can the plum sauce, return it to the pot over medium heat and bring to a boil. Place jars in canner making sure they are covered with at least 2″ of water. December 10, 2020. It is sweet, sour, hot, and it is fantastic on chicken, shrimp, pork, scallops and even lobster. In the first stage, I put just a little water in the bottom of a heavy pot … Canning Plum Sauce You can freeze your plum puree, have it fresh, or preserve it in canning jars. Turn off the heat and let sit for 5 minutes. This easy, 3-ingredient fresh plum sauce is a little different from a traditional Chinese plum sauce because it does not have any hot and spicy ingredients. Fill sterilized jars leaving 1/4 inch headspace. Leave 1/2-inch of headspace between the surface of the food and the rims of the jars. ALL LINKS ON THIS SITE MAY BE AFFILIATE LINKS AND SHOULD BE CONSIDERED AS SUCH. Custard does make the perfect partner for most British puddings and desserts and especially a Christmas Pudding. Custard Sauce. It’s really delicious! Place 6 clean pint canning jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Reduce heat and simmer, stirring often, for 20 minutes or until plums and onion are very soft. I just let it simmer until it’s to a consistency I like. In a large stainless steel saucepan combine brown sugar, granulated sugar, onion, chili pepper (I use red pepper flakes) mustard seeds, salt, garlic and gingerroot. Measure out your sugar into a bowl. 3/4 cup finely chopped onion It takes on a rich, dark color and it smells like heaven when it’s cooking down. Keep jars and sealing discs hot until ready to … Wipe rim and center lid on jar. Little did I know…. This is a sweet and sour condiment. Measure out your cooked fruit into a large saucepan. I love having it for an easy meal like chicken in plum sauce that I can just pop in the oven or crockpot. Wipe rims and place lids and rings and process 15 minutes. I was a little skeptical at first because of all of the onions and garlic in it, but this plum sauce is meant to be served with meat, and is a staple in Chinese and Asian cuisine. 2 TBSP mustard seeds Once plums have broken up well, … Place plums in crockpot with a little water. Cook for about 2 – 2 1/2 hours I just let it simmer until it’s to a consistency I like. Cook over med-high heat. Simmer uncovered for 20 minutes or until plums disintegrate and mixture thickens. Remove rings and wipe clean, label and place in storage in a cool, dark place. I discovered this recipe one year when we were gifted with more pounds of plums than I care to remember. It is not necessary to sterilize the jars for this recipe. I would like to share a tip I have learned with all of the canning I do. Process in a hot water bath for 20 … This Chinese plum sauce is my new favorite plum canning recipe. I can just pull a jar out of my pantry, cook up some rice and I have an amazing meal ready to go in very little time. Then I tried it with peaches and the peach sauce recipe was again completely different. Lower the heat and let the mixture cook until it thickens and becomes syrupy. Plum jam, plum jelly had been made then I had baked plum cakes and a plum buckle and yet I still had plums. This plum sauce literally takes just a few minutes to prepare – the rest is just stirring and canning. Process in a boiling waterbath canner for 20 minutes for pints or quarts. When you use powdered pectin for making this plum jam recipe, you’ll want to mix it in with sugar to prevent clumping. December 14, 2020. The jars need to be hot when the plum sauce is poured into them. … Often omit the pectin entirely to make a ‘spicy plum sauce’ instead of a jam as I find it has more uses (like in baked sweet breads, on top of pancakes or inside crepes). Screw on band to fingertip tight. Let the mixture come to a boil. 43 %, teaspoon crushed dried chili pepper flakes. It’s even worth going out and buying some! Reduce to a simmer and cook until the plums are soft. Ladle your sauce into clean Mason jars to a 1/2 inch headspace. Let the mixture come to a boil. Freeze in straight-sided mason jars, leave 1/2″ of head room and use a freezer lid (affiliate link.) Place plums, sugar, vinegar and salt in a non-reactive saucepan. I went to my trusty Ball Complete Book of Home Preserving to seek out what else I could do with plums. 130.2 g My guide on how to make a classic Chinese plum sauce recipe. A recipe for Plum Sauce was found and I thought it looked interesting; Asian food is a favorite and figured it would be a nice addition to the pantry. After a surplus of plums a few weeks ago, I decided to make this simple dessert sauce that tastes great on everything from waffles to pancakes to you guessed it, frozen yogurt. A Murderous Malady by Christine Trent – Blog Tour and Book Review, The Banker and the Blackfoot by J. Edward Chamberlin – Book Review. Pour the juice-onion mixture into a large pot, and add the remaining 7 1/2 cups of plum juice. 8. This sauce is also delightful on pork, shrimp and scallops. 1 cup cider vinegar Sign Up Below, Of Kings and Griffins (Tesha, Book 3) by Judith Starkton – Book Review, Vanilla and Strawberry Layer Cake with Lemon Curd and Italian Meringue, The Better Day Book by Olivia Gibbs – Review and Giveaway, Miss Benson’s Beetle by Rachel Joyce – Book Review. Apple pancakes. Place all ingredients in a large heavy bottom pan bring to boil stirring until thick and syrupy 1 1/2 hours when it reaching 215 F degrees. Plum Sauce. Ladle the hot sauce into the hot jars leaving 1/2″ headspace. Reduce heat and simmer 15-20 minutes or until thick, stirring occasionally. Use it as a topping for grilled chicken or pork, or even as a dessert sauce over ice cream or pound cake. CANNING INSTRUCTIONS: Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes. ‘Til then I rely on the kindness of neighbors. It’s surprisingly very different from the plum sauce even though the ingredients are the same. 9. Ladle the hot sauce into the hot jars leaving 1/2″ headspace. Wipe rim and center lid on jar. Most trees I have been given the opportunity to pick are just over laden with fruit so I end up bringing home lots of juicy, sweet plums. Fill jars with the … Add the plums and return to a boil. Use immersion blender to blender until smooth. 2 TBSP finely chopped seeded green chili pepper (I used red pepper flakes – 1 TBSP) DIRECTIONS. Total Carbohydrate I prefer canning them in 250ml jars (1/2pint) sizes instead of 500ml (1 pint) as they’re better for gift giving. Screw on band to fingertip tight. Remove air bubbles and adjust headspace. Shut flame off, remove lid and leave for 5 more minutes. Quarter the apples and plums, but leave their skins on; core the apples and remove the plum pits. Using your boat motor, hand held blender, or similar, blend until all ingredients are a smooth sauce. Bring to a boil and simmer for 3 minutes, stirring now and then. Mix plums in a saucepan with garlic, onion, ginger, soy sauce, and chili sauce. Great way to make a garden produce! In a large stainless steel saucepan combine brown sugar, granulated sugar, onion, chili pepper (I use red pepper flakes) mustard seeds, salt, garlic and gingerroot. Share. I cook the plums in two stages. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Reduce heat and simmer for 25 minutes or until the plums are soft and the sauce has thickened … Recent Posts. We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it. Or process in a pressure canner for 10 minutes at 6 pounds pressure for pints or quarts. While I am chopping the fruit, as I measure each cup into the bowl I set aside a pit or some marker to let me know how many cups I have added. Bring first 7 ingredients to a boil in a 4-quart stainless steel or enameled Dutch oven over medium heat. ... ALTITUDE CHART For Pressure Canning. Instructions. 5 pounds plums, pitted 3 cups sugar 2 tablespoons grated fresh ginger; Instructions. It really depends on how big your plums are and how quickly you can pit and chop them. Cook over med-high heat. Stir in salt and remaining ingredients. Bring all ingredients to a boil in a medium saucepan. > Plum Sauce. Ladle hot jam into jars, leaving 3/8-inch of … Trust me, no matter if you are chopping 4 cups or 10 cups there will be a time where something distracts you and you will forget where you are in your cup count and you will have to pull everything out of the bowl and recount. You have to love that! Turn … I hope if you have a surplus of plums you try this recipe. Using a non-metal utensil, remove any bubbles and add extra if required. Place all ingredients in a large heavy bottom pan bring to boil stirring until thick and syrupy 1 1/2 hours when it reaching 215 F degrees. Set screw bands aside. Add the cider vinegar. Canning: This recipe is ideal for canning… The book indicates that the recipe should make 4 pints but I’ve always ended up with more than that. Add warm lids and twist to secure. Reduce heat … Add the cider vinegar. Whichever canner you use, … In a large stainless steel saucepan combine brown sugar, granulated sugar, onion, chili pepper (I use red pepper flakes because I am severely allergic to chili peppers. 10. 10 cups finely chopped pitted plums. One of my favorite things is canning plum sauce with all of those plums. Every year I have been lucky enough to acquire plums I have used every jar I can. mustard seeds, salt, garlic and gingerroot. If you have markers, you won’t forget! Cook over med-high heat. Chinese Plum Sauce . Remove air bubbles and adjust headspace. 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