Spicy Plum Sauce
Have an abundance of lovely fresh plums and not sure what to do with them all? Make them into a spicy, tasty, plum sauce for spring rolls and such, Chinese dishes like sweet and sour chicken balls, or any other oriental meals. It also goes really well with chicken and pork.
Easy to make, fresh and zingy tasting, with a bit of kick from the peppers. I use fresh ingredients from the garden to make this, but you can absolutely replace with dried if you do not happen to have them fresh.
10 cups of pitted plums (4 lbs), any kind or colour of plums works well
1 small onion
1 large fresh garlic clove ( use 2 if from grocery store garlic)
2 cups brown sugar
1 cup white sugar
2 cups cider vinegar
1 tablespoon of fresh ginger (or ground ginger)
1 tablespoon of ground mustard
1 tablespoon of cinnamon
1 tablespoon of fresh, finely chopped chili peppers (or 1 to 2 small dried chili peppers, or 1 tsp of dried pepper flakes)
1/2 teaspoon of ground cloves
Coarsely chop the plums.
Finely chop garlic, onion, ginger, and peppers.
Toss into a pot and add in the rest of the ingredients.
Bring to a boil, reduce heat, simmer for 1 to 2 hours until sauce has reduced and thickened up.
Wash and sterilise your jars.
Ladle the sauce into jars, leaving 0.5 cm or 1/4 inch of headspace between sauce and rim of the jar.
Clean off the rim of the jars, stick a knife into the sauce a few times to get rid of any air bubbles, or lightly thump on the counter top a few times. Add lids and rings.
Process in a hot water bath for 15 minutes.
Take out of water and allow to cool for 12 to 18 hours. Sauce will be sealed when lids go ‘pop’, when you push on the lid, it does not move.
Makes 6 jam jars (250 ml jars/half pints)
That is it. Very easy to make. If you prefer, you can toss everything into a food processor and chop it up in batches instead. After opening, try to use it up within one month.