SPICY PLUM SAUCE
My flavorful fruit sauce is delicious over pork or poultry. The pepper gives it a little kick you usually wouldn't expect. —Suzanne Veverka, White Cloud, Michigan
Provided by Taste of Home
Time 1h45m
Yield 9 half-pints.
Number Of Ingredients 10
Steps:
- In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes., Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
ASIAN PLUM SAUCE FOR CANNING
This is a sweet and sour condiment. 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. It is made from sweet tart plums along with sugar, vinegar, ginger and chilies.
Provided by Rita1652
Categories Sauces
Time 2h
Yield 5 8 ounce jars
Number Of Ingredients 11
Steps:
- 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.
- Fill sterilized jars leaving 1/4 inch headspace. Wipe rims and place lids and rings and process 15 minutes. Shut flame off, remove lid and leave for 5 more minutes.
- Remove to a towel-lined counter to cool in a draft free spot.
- Remove rings and wipe clean, label and place in storage in a cool, dark place.
TANGY PLUM SAUCE FOR CANNING
Use this tart and sweet sauce right out of the jar for dipping. Or use as a sort of stir-fry or poaching sauce, adding other ingredients like fresh ginger and hot chili flakes. Makes a small batch but easily doubled. From Topp and Howard's "Put a Lid on it".
Provided by Cookin-jo
Categories Sauces
Time 1h10m
Yield 3 half pints, 3 serving(s)
Number Of Ingredients 13
Steps:
- Use food processor for chopping plums and onions separately, if you have one.
- Place plums, sugar, vinegar and salt in a non-reactive saucepan. Bring to a boil and simmer for 3 minutes, stirring now and then.
- Add all the remaining ingredients and bring to a boil. Reduce heat and simmer 40-45 minutes, or until thickened. Stir occasionally.
- Ladle into hot sterilized jars to within 1/2 inch of the top of the jar. Wipe jar edges with clean cloth and seal with heated lids.
- Process in a hot water bath for 10 minutes.
Nutrition Facts : Calories 631, Fat 0.9, SaturatedFat 0.1, Sodium 1439.6, Carbohydrate 157.2, Fiber 5.5, Sugar 143.1, Protein 3.6
PLUM SAUCE FOR CANNING
Make and share this Plum Sauce for Canning recipe from Food.com.
Provided by gardengirl 3
Categories Meat
Time 2h45m
Yield 4 pints, 16 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large pot.
- Bring to a boil, reduce heat.
- Cook until thick and syrupy, about 1 1/2 hours.
- Ladle hot sauce into hot jars, leaving 1/4 inch headspace.
- Process 20 minutes in a boiling-water canner.
- Yields 4 pints. (1 pint serves 4).
Nutrition Facts : Calories 219.5, Fat 0.7, SaturatedFat 0.1, Sodium 448.2, Carbohydrate 54.5, Fiber 2.2, Sugar 50.9, Protein 1.1
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- After you've got your plums prepped, diced (whirled in the food processor which makes it kind of runny) and measured, dump the rest of the ingredients in a heavy bottom stock pot. Using a thick bottomed (yes, that phrase made me giggle, too) keeps your sauce from scorching. Put all the rest of the ingredients, minus the plums, in and bring to a boil. Stir often, sugar scorches easily.
- Add your plums and return to a simmer. Let simmer for 1 hour and about 40 minutes, stirring every now and then, until sauce has reduced and thickened up some. You can see the line in the above photo of when I started the plum sauce and when it was done reducing at the end of the time.
- Ladle your sauce into clean Mason jars to a 1/2 inch headspace. Process in a hot water bath for 20 minutes.
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