Plum Sauce

I love this plum sauce, and it’s from one of my oldest and favorite canning books — The Art of Preserving by Jan Berry.  What a great name for a jam maker!  I’ve adapted it a little . . .

Take 4 pounds of plums (I use the Italian plums/prunes), halve and pit them.

Add 1 1/4 cups of malt vinegar.  Yum, this stuff is good!

Add 1 teaspoon each of kosher salt, ground ginger, allspice berries and mustard seeds.  Add 1 teaspoon of red pepper flakes.

Add 1 1/2 cups brown sugar.

Chop and add 1 pound onions.

Optional — add 1/2 cup golden raisins.  I left them out this year . . . and added in 1/4 cup of maple syrup to compensate for the loss of sweetness . . .

Heat all, simmer, covered for about 30 minutes.

Pass contents through a sieve, then pass solids through a food mill.

Simmer strained sauce for 30-45 minutes until thickened.

Pour until hot sterilized half pints (makes about 8 half pints).  Process in hot water bath for 25 minutes at 5000 feet, and 15 minutes at sea level. NOTE: – no processing instructions are given in the book.

This tastes great over rice, with chicken, with egg rolls . . . you name it!  It’s got a fruity chutneyesque flavor with a malty tang . . .

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