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