10. Reduce heat … 1 cup granulated sugar Wipe rim and center lid on jar. The cook time includes the time to reduce the plum sauce and the time to process in the canner, Keywords: plum sauce, canning, plums, savory sauce, Tag @books_cooks_looks on Instagram and hashtag it #books_cooks_looksRecipes. Freezing: This plum sauce can be frozen prior to fermentation, or if you want a probiotic boost, then ferment then freeze. Add the cider vinegar. The jars need to be hot when the plum sauce is poured into them. It really depends on how big your plums are and how quickly you can pit and chop them. Quarter the apples and plums, but leave their skins on; core the apples and remove the plum pits. ... ALTITUDE CHART For Pressure Canning. This time I made one and a half recipes and I ended up with 7 1/2 pints. 2 TBSP mustard seeds A recipe for Plum Sauce was found and I thought it looked interesting; Asian food is a favorite and figured it would be a nice addition to the pantry. A Murderous Malady by Christine Trent – Blog Tour and Book Review, The Banker and the Blackfoot by J. Edward Chamberlin – Book Review. Immediately spoon the hot plum sauce into hot jars, filling to 0.5cm (1/4 inch) from the rim of each jar. This plum sauce literally takes just a few minutes to prepare – the rest is just stirring and canning. Use immersion blender to blender until smooth. Custard Sauce. … Canning Plum Sauce You can freeze your plum puree, have it fresh, or preserve it in canning jars. Place sealed jars into a pot of boiling water and boil for the processing time stated below. In the first stage, I put just a little water in the bottom of a heavy pot … Screw on band to fingertip tight. This easy, 3-ingredient fresh plum sauce is a little different from a traditional Chinese plum sauce because it does not have any hot and spicy ingredients. In a large stainless steel saucepan combine brown sugar, granulated sugar, onion, chili pepper (I use red pepper flakes) mustard seeds, salt, garlic and gingerroot. 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. ALL LINKS ON THIS SITE MAY BE AFFILIATE LINKS AND SHOULD BE CONSIDERED AS SUCH. Pour the juice-onion mixture into a large pot, and add the remaining 7 1/2 cups of plum juice. 5 pounds plums, pitted 3 cups sugar 2 tablespoons grated fresh ginger; Instructions. 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. I was a little skeptical at first because of all of the onions and garlic in it, but this plum sauce is meant to be served with meat, and is a staple in Chinese and Asian cuisine. 2 TBSP finely chopped seeded green chili pepper (I used red pepper flakes – 1 TBSP) Share. Ladle hot jam into jars, leaving 3/8-inch of … Butter pastry shell. Bring all ingredients to a boil in a medium saucepan. 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. mustard seeds, salt, garlic and gingerroot. If one is cut open around me I cannot breathe.) Ladle the hot sauce into the hot jars leaving 1/2″ headspace. Place plums, sugar, vinegar and salt in a non-reactive saucepan. As the pudding is so, so rich and heavy, a plain vanilla custard is the least obtrusive sauce to use, though traditionalist state this is not a traditional sauce.Custard sauce December 14, 2020. CANNING INSTRUCTIONS: Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes. Plus getting the canner and jars ready and preparing the other ingredients. Turn off the heat and let sit for 5 minutes. Cook over med-high heat. Cook over med-high heat. Add all the remaining ingredients and bring to a boil. Ingredients. Place jars in canner making sure they are covered with at least 2″ of water. Apple pancakes. 1 cup cider vinegar Or process in a pressure canner for 10 minutes at 6 pounds pressure for pints or quarts. Bring to a boil and add the sugar. Use it as a topping for grilled chicken or pork, or even as a dessert sauce over ice cream or pound cake. We use cookies to ensure that we give you the best experience on our website. Bring first 7 ingredients to a boil in a 4-quart stainless steel or enameled Dutch oven over medium heat. > Plum Sauce. Ladle the hot sauce into the hot jars leaving 1/2″ headspace. Keep jars and sealing discs hot until ready to use. This year we planted plum trees so I am very excited that in the coming years we will have our own to harvest. Measure out your sugar into a bowl. Whether you call it duck sauce or plum sauce...this one versatile condiment. Every year I have been lucky enough to acquire plums I have used every jar I can. I cook the plums in two stages. This is a sweet and sour condiment. Prepare a boiling water bath canner and four pint jars. Ladle your sauce into clean Mason jars to a 1/2 inch headspace. Put the jar lids in a small saucepan of water on low heat. To can the plum sauce, return it to the pot over medium heat and bring to a boil. I love having it for an easy meal like chicken in plum sauce that I can just pop in the oven or crockpot. It will take about 2 hours or more. One year I was not able to get any plums so I substituted and made apricot sauce. 43 %, teaspoon crushed dried chili pepper flakes. Bring to a boil and simmer for 3 minutes, stirring now and then. Shut flame off, remove lid and leave for 5 more minutes. Have the canning jars in the dishwasher; and fill your boil bath with water and bring to boil. So, it is the perfect way to preserve the summer harvest of plums into a condiment that has so many uses. Keep jars and sealing discs hot until ready to … It is AMAZING! December 10, 2020. Oatmeal pancake surprise. Place plums in crockpot with a little water. I prefer canning them in 250ml jars (1/2pint) sizes instead of 500ml (1 pint) as they’re better for gift giving. Once plums have broken up well, … While the mixture is cooking get your canner and jars ready. Process in a hot water bath for 20 … Great way to make a garden produce! Fill sterilized jars leaving 1/4 inch … Get the Latest Posts by Email. Process in a boiling waterbath canner for 20 minutes for pints or quarts. If you continue to use this site we will assume that you are happy with it. This sauce is also delightful on pork, shrimp and scallops. I just let it simmer until it’s to a consistency I like. Using your boat motor, hand held blender, or similar, blend until all ingredients are a smooth sauce. While I am chopping the fruit, as I measure each cup into the bowl I set aside a pit or some marker to let me know how many cups I have added. Using a non-metal utensil, remove any bubbles and add extra if required. Remove from heat, wait 5 minutes and remove jars from canner. I love pairing my fro-yo with fruit (and lots of mochi). Place 6 clean pint canning jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Canning: This recipe is ideal for canning… Total Carbohydrate Toss the plums in a large, heavy bottomed, non-reactive pot over medium high heat Add water to cover. Remove from heat, wait 5 minutes and remove jars from canner. It is sweet, sour, hot, and it is fantastic on chicken, shrimp, pork, scallops and even lobster. Add the cider vinegar. Simmer on low heat for about 1 to 2 hours, stirring about every 30 minutes to encourage the plums to break up. Mix the package of pectin with 1/2 cup of the full amount of sugar. This Chinese plum sauce is my new favorite plum canning recipe. Just like my fro-yo recipe… Recent Posts. Keep jars in hot (not boiling) water until ready to use. If you are preserving at an altitude higher than 1,000 feet above sea level, adjust pressure pounds as indicated. It’s really delicious! 2 cups lightly packed brown sugar 7. December 12, 2020. Reduce heat and simmer 15-20 minutes or until thick, stirring occasionally. One of the first fruits to come into season here is plums. Let the mixture come to a boil. Stir in salt and remaining ingredients. Set screw bands aside. Measure out your cooked fruit into a large saucepan. I hope if you have a surplus of plums you try this recipe. Plum sauce can also be canned the same way you would process any jam for canning. Fill jars with the … After an hour, use an immersion blender to make a smooth sauce, incorporating the skins … Let the mixture come to a boil. 1 TBSP salt Lower the heat and let the mixture cook until it thickens and becomes syrupy. It’s surprisingly very different from the plum sauce even though the ingredients are the same. Remove air bubbles and adjust headspace. 1 TBSP finely chopped gingerroot It is not necessary to sterilize the jars for this recipe. Reduce heat and simmer, stirring often, for 20 minutes or until plums and onion are very soft. 8. 3/4 cup finely chopped onion Let the mixture come to a boil. Bring to a boil and process 20 minutes (adjust for altitude – I add 5 minutes to my processing time.). Turn … The prep time on this is somewhat fluid. Bring to a boil and process 20 minutes (adjust for altitude – I add 5 minutes to my processing time.) If you have markers, you won’t forget! Reduce heat and simmer for 25 minutes or until the plums are soft and the sauce has thickened … Remove to a towel-lined counter to cool in a draft free spot. Whichever canner you use, … It IS a bit of a guesstimate. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Most trees I have been given the opportunity to pick are just over laden with fruit so I end up bringing home lots of juicy, sweet plums. I went to my trusty Ball Complete Book of Home Preserving to seek out what else I could do with plums. It is made from sweet tart plums along with sugar, vinegar, ginger and chilies. It’s even worth going out and buying some! Chinese Plum Sauce . My guide on how to make a classic Chinese plum sauce recipe. Immediately turn off the heat and spoon the sauce into clean quarter or half-pint canning jars. 10 cups finely chopped pitted plums. DIRECTIONS. Custard does make the perfect partner for most British puddings and desserts and especially a Christmas Pudding. Freeze in straight-sided mason jars, leave 1/2″ of head room and use a freezer lid (affiliate link.) What is also wonderful about this recipe is how easy it is to adapt to other fruits. Lower the heat and let the mixture cook until it thickens and becomes syrupy. Stir in the sugar, apple cider vinegar, Southwest chipotle seasoning, roasted garlic seasoning, … I would like to share a tip I have learned with all of the canning I do. And when you use it! You have to love that! In a large stainless steel saucepan combine brown sugar, granulated sugar, onion, chili pepper (I use red pepper flakes) mustard seeds, salt, garlic and gingerroot. Simmer uncovered for 20 minutes or until plums disintegrate and mixture thickens. Plum Sauce. Screw on band to fingertip tight. Then I tried it with peaches and the peach sauce recipe was again completely different. 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