PLUM SAUCE Plum trees produce abundant amounts of fruit, but there is only so much jam we can eat. This sweet and savory sauce makes a special dinner with no extra effort. A perfect combination with chicken, this sauce is a traditional condiment for Chinese food. 4 pounds of plums will make about 4 pints of plum sauce. Ingredients
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4 pounds plums 1 cup cider vinegar 2 cups brown sugar 1 cup white sugar 1/4 tsp. ground ginger (or mince a 1” piece of ginger) 1 Tbsp. salt 2 Tbsp. mustard seed 2 Tbsp. chopped green chilis 3/4 cup chopped onion 1 clove garlic
Supplies
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Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool
1. Pit and chop plums. 2. Combine vinegar, sugar, spices, peppers, onion, and garlic. Bring to a boil. 3. Pour plums into brine mixture. 4. Cook until the mixture is syrupy thick, 1 to 1½ hours. Stir often! 5. Pour into hot jar, leaving 1/4” headspace. 6. Remove air bubbles, wipe rim clean, and place on seal and ring. 7. Place the jar in the warm canner. Proceed to fill all jars. 8. Process according to chart below. Processing Times for Water Bath Canner (Hot Pack) Altitude
Pints
Procedure
Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions.
154 PICKLES & CONDIMENTS
0-1,000 ft
20 minutes
1,001-3,000 ft
25 minutes
3,001-6,000 ft
30 minutes
7000-8000 ft
35 minutes
8,001 – 10,000 ft
40 minutes
