Here is that Asian Plum Sauce recipe! I made a double batch and ended up with 8 half pint jars!
Asian Plum Sauce
Compliments roast pork, meatballs and Asian foods like spring and egg rolls. Use as a dipping sauce for cheese bites and sausage rolls.
9 purple plums, washed and pitted (about 1.5 lbs) -
I've used any plum, or even a mix and it turns out great. I also want to try subbing apricots!!!
1 ½ cups firmly packed brown sugar
1 cup cider vinegar
1 ½ tsp salt
1 ½ cups finely chopped onion
3 cloves garlic, finely minced
¼ cup raisins
2 tsp soy sauce
¼ tsp chili powder
⅛ tsp each: cinnamon, ginger and allspice
Optional: ⅛ tsp ground cloves -
I omit because I don't care for cloves
Finely chop plums in food processor or by hand. You should have about 1 ¾ cups.
Combine plums, sugar, vinegar and salt in large stainless steel or enamel saucepan. Bring to a boil over high heat and boil gently, uncovered, for 3 minutes, stirring occasionally.
Add onion, garlic, raisins, soy sauce and all spices. Return to boil, reduce heat, boil gently, uncovered, for 45 minutes or until thickened, stirring occasionally.
Fill hot jars to within ½ inch of rim. Process 15 minutes for half pint jars as directed in Ball Blue Canning book for standard water bath canning.
Makes 3 ½ cups.