Plum Preserves Sweet And Sour Sauce Recipes

Steps:

• Heat pineapple with syrup, sugar, 1 cup water, vinegar and soy sauce to boiling.
• Mix cornstarch and 2 tablespoons cold water, stir into pineapple mixture.
• Heat to boiling, stirring constantly. Cool to room temperature, stir in plum jam. Cover and refrigerate. Serve with egg rolls and wontons.

Steps:

• Combine all ingredients in a large saucepot.
• Bring to a boil, stirring until sugar dissolves.
• Cook rapidly almost to gelling point.
• As mixture thickens, stir frequently to prevent sticking.
• Ladle into hot jars, leaving 1/4 inch head space.
• Adjust two-piece lid caps.
• Process 15 minutes in a boiling water canner.

Steps:

• Mix the cornstarch in the water.
• Combine all the ingredients in a saucepan and heat for 5-6 minutes or until the sugar has dissolved and the sauce begins to thicken.
• Serve at room temperature. Refrigerate any leftover sauce.

Steps:

• Coarsely chop plums and stir together with sugar, water, and cinnamon stick in a 2-quart heavy saucepan. Simmer, uncovered, stirring occasionally (more often toward end of cooking to prevent sticking), until thickened and reduced to about 2 1/2 cups, 45 minutes to 1 hour.
• Discard cinnamon stick and cool preserves. Transfer to an airtight container and chill, covered.