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.
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 . . .