Asian Plum Sauce for Canning
photo by Rita1652
- Ready In:
- 2hrs
- Ingredients:
- 11
- Yields:
-
5 8 ounce jars
ingredients
- 6 cups pitted chopped red plums
- 1 1⁄2 cups packed brown sugar
- 1 cup sugar
- 1 cup vinegar, 5% acidity
- 1 small onion (1/2 cup minced)
- 1 teaspoon crushed dried chili pepper flakes
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce or 1 tablespoon salt
- 1 tablespoon Thai basil or 1 tablespoon tarragon, minced
- 1 tablespoon basil, minced
directions
- 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.
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Reviews
-
This is pretty good, nice balance between sweet and spicy. Next time I may use a rice vinegar, used a distilled white this time and it still had a little bit of a vinegar taste. I had a hard time getting the sauce to thicken, until I mashed the bits of fruit in a sieve and returned the mashed fruit to the pan as its own pectin. Pretty much followed the recipe except for the ginger, which I used a powdered ginger, doubled. Hoping it sets up well. Thank you for sharing.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey