What do you do with those ripe plums ready to pluck from the tree? Asian plum sauce is the answer. In my neighborhood, plums are akin to zucchini, and a request for plums usually results in multiple bags left on your doorstep. This sweet and savory recipe features ripe plums simmered with ginger, garlic, soy and pepper to make a delicious dipping sauce for spring rolls, egg rolls, a marinade for chicken or perhaps a saucy noodle dish. I use italian plums, which create a bright burgundy colored sauce sparkling inside the canning jars.
Place pitted plums in the bowl of a food processor; pulse briefly until coarsely chopped (do not purée). You can also chop the plums by hand if you prefer a coarser texture. You should end up with about 5 cups of chopped plums. In a large saucepan, combine brown sugar, vinegar, onion, pepper, soy sauce, garlic, ginger and mustard. Bring to a boil over high heat, stirring constantly. Add chopped or processed plums and return to a boil. Reduce heat to medium and boil gently, stirring occasionally to prevent scorching, until sauce is thick and syrupy, about 25 minutes. While sauce is cooking, prepare canner and wash/sterilize 4 half-pint (or equivalent) canning jars. Keep jars in hot (not boiling) water until ready to use. Ladle hot jam into jars, leaving ¼ inch of headspace. Wipe the rims clean and top with lid; screw on ring until finger tight. Process in a boiling water bath for 15 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 1 month.asian plum sauce
Ingredients
Instructions
asian plum sauce
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