Plum Sauce For Canning Recipes

ASIAN PLUM SAUCE FOR CANNING

This is a sweet and sour condiment. Use it in Chinese cuisine as a dip for deep-fried dishes, such as spring rolls, egg rolls, pork, noodles, and deep-fried tofu as well as for roast duck or chicken. It is made from sweet tart plums along with sugar, vinegar, ginger and chilies.

Provided by Rita1652

Categories Sauces

Time 2h

Yield 5 8 ounce jars

Number Of Ingredients 11

Asian Plum Sauce for Canning image

Steps:

Place all ingredients in a large heavy bottom pan bring to boil stirring until thick and syrupy 1 1/2 hours when it reaching 215 F degrees.
Fill sterilized jars leaving 1/4 inch headspace. Wipe rims and place lids and rings and process 15 minutes. Shut flame off, remove lid and leave for 5 more minutes.
Remove to a towel-lined counter to cool in a draft free spot.
Remove rings and wipe clean, label and place in storage in a cool, dark place.

Ingredients

6 cups pitted chopped red plums
1 1/2 cups packed brown sugar
1 cup sugar
1 cup vinegar, 5% acidity
1 small onion (1/2 cup minced)
1 teaspoon crushed dried chili pepper flakes
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce or 1 tablespoon salt
1 tablespoon Thai basil or 1 tablespoon tarragon, minced
1 tablespoon basil, minced

TANGY PLUM SAUCE FOR CANNING

Use this tart and sweet sauce right out of the jar for dipping. Or use as a sort of stir-fry or poaching sauce, adding other ingredients like fresh ginger and hot chili flakes. Makes a small batch but easily doubled. From Topp and Howard's "Put a Lid on it".

Provided by Cookin-jo

Categories Sauces

Time 1h10m

Yield 3 half pints, 3 serving(s)

Number Of Ingredients 13

Tangy Plum Sauce for Canning image

Steps:

Use food processor for chopping plums and onions separately, if you have one.
Place plums, sugar, vinegar and salt in a non-reactive saucepan. Bring to a boil and simmer for 3 minutes, stirring now and then.
Add all the remaining ingredients and bring to a boil. Reduce heat and simmer 40-45 minutes, or until thickened. Stir occasionally.
Ladle into hot sterilized jars to within 1/2 inch of the top of the jar. Wipe jar edges with clean cloth and seal with heated lids.
Process in a hot water bath for 10 minutes.

Nutrition Facts : Calories 631, Fat 0.9, SaturatedFat 0.1, Sodium 1439.6, Carbohydrate 157.2, Fiber 5.5, Sugar 143.1, Protein 3.6

Ingredients

1 3/4 lbs plums, washed and pitted, finely chopped (about 1 3/4 cups)
1 1/2 cups brown sugar, firmly packed
1 cup cider vinegar
1 1/2 teaspoons salt
1 1/2 cups onions, finely chopped
3 garlic cloves, finely minced
1/4 cup raisins, washed (I like to use golden raisins)
2 teaspoons soy sauce
1/4 teaspoon chili powder
1 pinch ground cloves
1 pinch cinnamon
1 pinch ground ginger
1 pinch ground allspice

ASIAN PLUM SAUCE FOR CANNING

This sauce is great for dipping, as a grilling sauce, or brushed on baked pork chops or chicken. It is especially good for dipping chicken strips or egg rolls in.

Provided by Violet 2

Categories Sauces

Time 1h45m

Yield 6 half pints, 12 serving(s)

Number Of Ingredients 10

Asian Plum Sauce for Canning image

Steps:

Bring all ingredients except plums to a boil in a non-aluminum pan. Stir in plums. Simmer until thick, stirring often. Mash with a potato masher or blend if you want a smoother sauce.
To can: Fill hot, clean jars with hot sauce, leaving 1/4" headspace. Wipe rims, adjust lids and process in a boiling water bath for 20 minutes at 0-1000 ft., 25 minutes, 1001-6000 ft., or 30 minutes, above 6000 ft. Makes about 6 half pints.

Nutrition Facts : Calories 217.6, Fat 0.6, SaturatedFat 0.1, Sodium 398.1, Carbohydrate 54.2, Fiber 1.9, Sugar 50.8, Protein 1.2

Ingredients

8 cups pitted and chopped plums
1 3/4 cups packed dark brown sugar
1/2 cup white sugar
2/3 cup cider vinegar
1/2 cup finely chopped onion
1 medium jalapeno pepper (finely chopped)
4 teaspoons mustard seeds
2 teaspoons salt
6 garlic cloves (minced)
1 tablespoon dried ginger powder

SPICY PLUM SAUCE

My flavorful fruit sauce is delicious over pork or poultry. The pepper gives it a little kick you usually wouldn't expect. —Suzanne Veverka, White Cloud, Michigan

Provided by Taste of Home

Time 1h45m

Yield 9 half-pints.

Number Of Ingredients 10

Spicy Plum Sauce image

Steps:

In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes., Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.

Ingredients

4 pounds fresh plums, pitted and quartered
1 small onion, quartered
1 garlic clove, peeled
3-1/2 cups sugar
2 cups cider vinegar
1 tablespoon ground ginger
1 tablespoon ground mustard
1 teaspoon ground cinnamon
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground cloves