Plus getting the canner and jars ready and preparing the other ingredients. 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. Canning Plum Sauce You can freeze your plum puree, have it fresh, or preserve it in canning jars. Canning: This recipe is ideal for canning… Reduce heat and simmer, stirring often, for 20 minutes or until plums and onion are very soft. Remove rings and wipe clean, label and place in storage in a cool, dark place. Place jars in canner making sure they are covered with at least 2″ of water. 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). Using a non-metal utensil, remove any bubbles and add extra if required. I prefer canning them in 250ml jars (1/2pint) sizes instead of 500ml (1 pint) as they’re better for gift giving. Lower the heat and let the mixture cook until it thickens and becomes syrupy. Keep jars and sealing discs hot until ready to use. Cook for about 2 – 2 1/2 hours I just let it simmer until it’s to a consistency I like. 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. Reduce heat and simmer 15-20 minutes or until thick, stirring occasionally. This Chinese plum sauce is my new favorite plum canning recipe. If you are preserving at an altitude higher than 1,000 feet above sea level, adjust pressure pounds as indicated. My guide on how to make a classic Chinese plum sauce recipe. 8. Place sealed jars into a pot of boiling water and boil for the processing time stated below. Or process in a pressure canner for 10 minutes at 6 pounds pressure for pints or quarts. Simmer uncovered for 20 minutes or until plums disintegrate and mixture thickens. Turn off the heat and let sit for 5 minutes. It is not necessary to sterilize the jars for this recipe. 5 pounds plums, pitted 3 cups sugar 2 tablespoons grated fresh ginger; Instructions. This year we planted plum trees so I am very excited that in the coming years we will have our own to harvest. Ladle your sauce into clean Mason jars to a 1/2 inch headspace. Measure out your cooked fruit into a large saucepan. This plum sauce literally takes just a few minutes to prepare – the rest is just stirring and canning. Total Carbohydrate Screw on band to fingertip tight. This is a sweet and sour condiment. 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 I put in the time it took me for the plums here which, as you can see from the photo are relatively small. ALL LINKS ON THIS SITE MAY BE AFFILIATE LINKS AND SHOULD BE CONSIDERED AS SUCH. I discovered this recipe one year when we were gifted with more pounds of plums than I care to remember. The prep time on this is somewhat fluid. Bring to a boil and add the sugar. Immediately turn off the heat and spoon the sauce into clean quarter or half-pint canning jars. • Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). If one is cut open around me I cannot breathe.) Let the mixture come to a boil. We use cookies to ensure that we give you the best experience on our website. Oatmeal pancake surprise. Wipe rims and place lids and rings and process 15 minutes. Bring to a boil and simmer for 3 minutes, stirring now and then. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Lower the heat and let the mixture cook until it thickens and becomes syrupy. 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. 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. BOOKS, COOKS, LOOKS IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM. After an hour, use an immersion blender to make a smooth sauce, incorporating the skins … ‘Til then I rely on the kindness of neighbors. Reduce to a simmer and cook until the plums are soft. Freezing: This plum sauce can be frozen prior to fermentation, or if you want a probiotic boost, then ferment then freeze. Remove air bubbles and adjust headspace. 43 %, teaspoon crushed dried chili pepper flakes. Screw on band to fingertip tight. I can just pull a jar out of my pantry, cook up some rice and I have an amazing meal ready to go in very little time. The book indicates that the recipe should make 4 pints but I’ve always ended up with more than that. Place plums in crockpot with a little water. Set screw bands aside. Recent Posts. Prepare a boiling water bath canner and four pint jars. Put the jar lids in a small saucepan of water on low heat. Little did I know…. Add the cider vinegar. 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 hope if you have a surplus of plums you try this recipe. Wipe rim and center lid on jar. Immediately spoon the hot plum sauce into hot jars, filling to 0.5cm (1/4 inch) from the rim of each jar. 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