Are you ready to elevate your culinary game with a homemade condiment that’s both incredibly flavorful and surprisingly easy to make? Then get ready to discover the magic of homemade Chinese plum sauce! This recipe takes the vibrant sweetness and tartness of plums and transforms them into a versatile sauce perfect for adding zing to everything from stir-fries and dumplings to grilled meats and roasted vegetables. It's a delicious, healthy addition to your pantry and a fantastic homemade gift. Let's dive into this easy canning recipe!
Ingredients:
- 4 pounds ripe plums (such as Santa Rosa or Italian plums), pitted and quartered
- 2 cups apple cider vinegar
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- Pinch of red pepper flakes (optional)
Equipment:
- Large stockpot
- Immersion blender or regular blender
- Canning jars and lids (pint-sized jars recommended)
- Jar lifter
- Large pot for water bath canning
- Canning rack
Instructions:
Step 1: Preparing the Plums
Wash and pit the plums thoroughly. You can halve or quarter them depending on their size. Aim for roughly uniform pieces for even cooking.
Step 2: Combining Ingredients
In a large stockpot, combine the quartered plums, apple cider vinegar, granulated sugar, brown sugar, soy sauce, ginger, garlic, cornstarch, cinnamon, cloves, and red pepper flakes (if using). Stir well to ensure all ingredients are evenly distributed.
Step 3: Cooking the Sauce
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Reduce the heat to medium-low and simmer for 30-45 minutes, or until the plums have softened and broken down, and the sauce has thickened to your desired consistency. Stir frequently during simmering to prevent burning on the bottom.
Step 4: Blending the Sauce (Optional)
Once the sauce has simmered, you can achieve a smoother texture by using an immersion blender directly in the pot or transferring the mixture to a regular blender and blending until smooth. If you prefer a chunky sauce, skip this step.
Step 5: Canning the Sauce
Prepare your canning jars and lids by sterilizing them in boiling water for at least 10 minutes. Carefully remove the jars and lids using a jar lifter. Fill the sterilized jars with the hot plum sauce, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars clean, place the lids and rings on top, and tighten fingertip tight.
Step 6: Water Bath Canning
Place the filled jars on a canning rack inside a large pot. Add enough water to cover the jars by at least 1-2 inches. Bring the water to a rolling boil, and process the jars for 10 minutes. This processing time ensures safe preservation. After 10 minutes, carefully remove the jars from the pot using a jar lifter and allow them to cool completely on a towel-lined surface.
Step 7: Checking for Seals
Once the jars have cooled, press down on the center of each lid. If the lid doesn’t flex, the jar has sealed properly. Store sealed jars in a cool, dark, and dry place.
Cooking Tips and Variations:
- For a sweeter sauce, increase the amount of sugar to your liking.
- If you don't have apple cider vinegar, you can substitute white vinegar, but the flavor will be slightly different.
- Add a pinch of star anise for a more complex flavor profile.
- Feel free to experiment with other spices like allspice or cardamom.
- For a spicier kick, add more red pepper flakes or a dash of your favorite hot sauce.
Nutritional Information (per 1/4 cup serving, approximate):
- Calories: Approximately 100-120
- Carbohydrates: Approximately 25-30g
- Sugar: Approximately 20-25g
This homemade Chinese plum sauce is a fantastic addition to your pantry, offering a burst of flavor to countless dishes. Enjoy the delicious results of your homemade cooking! Happy canning!