Sunday, August 09, 2009

Asian Plum Sauce

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

4lbs plums
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.


Susan Rose said...

This sounds GREAT! Now I'll be looking for inexpensive plums. The recipe looks so easy. THANKS!!!

Just the Right Size said...

Thanks Susan! It really is yummy and worth the effort.

I doubled the recipe in order to have 8 pints.

Joy Bugaloo said...

It's from the Ball Blue Book, and one of my favorite recipes. YUMMY stuff! --Gina

Just the Right Size said...

Thanks Gina,

I knew I had seen it somewhere in my recipe book cache at home.

Definitely a keeper!

Marysol said...

Love Plum Sauce!
So why haven't I made my own?
Well, all I need is an extra 24 hours added to my day...or wait until school starts, in 19 days.

Just the Right Size said...

Sol, how many days is it? Not like you're keeping track...right, uhhhhh...yeeeeah.

Either 24 more hourse or another clone! It could happen, right? :-)

Anna said...

Yum, can't wait to try this! My family is only eating foods that we can get locally but plums is one thing we have plenty of. We'll have to substitute honey for the sugar but I bet that will be really good.

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Wonder Bread said...

I just have to say, I made this recipe last night and it is WAY too sweet. Like, hurts your mouth sweet. When you said you put it all over your chinese food the other night I thought, this would accompany some savory duck well. I'm a chef and the sugar seemed pretty high So I cut the sugar counts in half. It was still insanely sweet. I think the flavors were all good and this is a nice recipe, it's just not plum sauce. It's more of a plum jam or syrup.

Just the Right Size said...

Wonder Bread, it's a Ball Blue Book recipe, so unfortunately most of their sauces/jams/jellies recipes do contain a lot of sugar for safety reasons.

I don't see why you couldn't add more vinegar to up the tartness level and maybe add some more ginger for spice. It would take a bit more time to reduce down to a syrup level though.

Anonymous said...

Sugar does not do anything to make a recipe safer, nor does honey. Vinegar content however can only be increased, not decreased. Anyone can safely decrease sugar in any recipe. This info is in every extension safety booklet, web and research document.

Stone Maven

Just the Right Size said...

You're right Anon, sugar or salt do not make a canning recipe typo.

As I replied to the earlier post, the sugar can be decreased and the vinegar increased to safely make the recipe less sweet.


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