It's plum season, so be sure to get your hands on enough plums to make this Asian Plum Sauce! I've had my eye on this recipe for a while, but like asparagus, plums can be mighty expensive if acquired out of season.
This is a sweet-and-sour sauce that is TO DIE FOR! I'm ashamed (almost) to admit that I ate half a jar of this sauce spooned over take-out Chinese last night.
Again, this recipe was acquired from my beloved Harvest Forum. I'm not sure if this is a recipe from a book, but it's plum yummy!
Asian Plum Sauce
2 cups brown sugar
1 cup white sugar
3/4 cup chopped onion
2 T mustard seed (I only used 1)
2 T chopped green chili peppers (I used jalapeno)
1, 1/4x1 piece of fresh ginger, peeled and minced
1 T salt
1 clove minced garlic
1 cup cider vinegar
Pit & chop plums (don't peel). Combine plums with remaining ingredients in a large pot, bring to boil, reduce heat. Cook until thick and syrupy, about 1 1/2 hrs. Ladle hot sauce into hot jars leaving 1/4 inch headspace. Adjust caps and process 20 minutes in a BWB.
Yeild: about 4 pints.