I have another canning inspired recipe for you. I made and canned plum sauce because I wasn’t able to find a safe commercial version for me, and because I eat a lot of Asian and Asian inspired food. Since I’ll be using this as a condiment for some of the dishes that are coming up, I decided to post a version that you can do without canning. If you want to can this recipe, it’s found in the Ball Complete Book of Home Preserving on page 285 (linked to Amazon for convenience, no affiliation). I’ve cut the quantities down so that it only makes about a pint of sauce, so that you can use it before it goes bad without canning it. If I’m overestimating your potential use, you could also freeze half of it.
- 1/2 cup of brown sugar (make sure it’s safe for you, I corn-ed myself good by not reading labels on brown sugar once. If it says inverted sugar on it, don’t buy it if you’ve got an allergy to corn)
- 1/4 cup of granulated sugar
- 1/4 cup of apple cider vinegar (Bragg’s is generally safest for corn allergies)
- 3 Tablespoons of finely chopped onion
- 1/2 Tablespoon of finely chopped jalapeno or other green chili pepper
- 1/2 Tablespoon of mustard seeds
- 3/4 teaspoon of salt
- 1/2 – 1 clove of garlic (recipe converted calls for half a clove, but if you like garlic, by all means use it up)
- 3/4 teaspoon of fresh grated ginger
- 2 1/2 cups of pitted, finely chopped plums
In a large stainless steel or other non-reactive (ceramic or enamel, do not use aluminum or cast iron) pot, add the brown sugar, granulated sugar, vinegar, onion, jalapeno, mustard seeds, salt, garlic, and ginger. Bring to a boil over high heat, stirring constantly. Add the plums, and return the mixture to a boil. Then reduce the heat and boil gently stirring occasionally until the mixture is thick and syrupy, about 2 hours.
Since this recipe is not being canned, at this point you could choose to use a stick blender to puree the mixture to a smooth consistency. (Note: If you are canning the recipe, follow the directions in the Ball Complete Book of Home Preserving and do not puree the sauce. You could be risking botulism otherwise.)
Let the sauce cool, and once cool enough, place in a container in the fridge (or freeze some) to store. I usually put mine in a squeeze bottle so that I can use it like ketchup.