It was a busy weekend, full house, lots of company and an unexpected gift! Friends came over for dinner Saturday night and brought us a basket of plums from their trees! They were beautiful and perfectly ripe.

An Unexpected Gift

An Unexpected Gift

Knowing we wouldn’t be able to eat them all I consulted my favorite canning book; Small Batch Preserving, and decided to make Asian Plum Sauce.

preserving boks, prudent pantry

Small Batch Preserving

The recipe was easy and I had everything I needed on hand. So while everyone else was eating breakfast on Sunday I made some Asian Plum Sauce!

Asian Plum Sauce

1 ½ pounds purple plums
1 ½ cups brown sugar
1 cup cider vinegar
1 ½ tsp salt
1 ½ cups finely chopped onion
3 garlic cloves, minced
¼ cup raisins
2 tsp soy sauce
¼ tsp chili powder
1/8  tsp each: ground cloves, cinnamon, ginger and allspice.

Finely chop the plums. Measure out 1 ¼ cups. Combine plums, sugar, vinegar and salt in a large stainless steel saucepan. Bring to a boil over high heat and boil gently, uncovered for about three minutes.

Add onion, garlic, raisins, soy sauce, chili powder, cloves, cinnamon, ginger and allspice to saucepan. Return to a boil, reduce heat and boil gently, uncovered for about 45 minute or until mixture is thickened. Stir occasionally.

Cook gently for 45 minutes.

Cook gently for 45 minutes.

Remove hot jars from canner and ladle sauce into jars leaving ½ inch headspace.

Pour into clean, hot jars.

Pour into clean, hot jars.

Process 10 minutes for half pints and pints following your water bath canning directions. Makes 3 ½ cups.

Now I can enjoy this unexpected gift all winter!

Asian Plum Sauce

Asian Plum Sauce

Never Miss a Post!


Find Me

FACEBOOK
TWITTER
Pinterest
RSS
INSTAGRAM

Nancy’s Archives