It’s that time of year again. Harvest time–when I feel the need to can all the ripe produce all around me. A friend has two magnificent plum trees and they are dripping ripe fruit onto the ground now. So I picked a big bag and decided use them to make an Asian style plum sauce for eggrolls and such things.
About 5 cups ripe plums, pitted and chopped
½ red onion, diced
1 cup water
2 teaspoon gingerroot, minced
4 clove garlic, minced
1⁄2 cup organic sugar
1⁄2 cup cider vinegar
Salt & black pepper to taste
1⁄4 teaspoon cayenne pepper
¼ teaspoon allspice
In large heavy saucepan, bring the chopped plums, onion, ginger, garlic and water to boil over medium high heat; cover, reduce heat to low and simmer, stirring occasionally, until plums are tender, about 30 minutes.
Put half plum mix in food processor and process thoroughly and return to sauce pan; stir in sugar, vinegar, salt & pepper and allspice. Bring to boil, stirring; reduce heat to low and simmer for 30-40 minutes until desired consistency
Fill and seal half-pints size jars; process in boiling water bath for 20 minutes.
Makes about 4 pints.