Plum Sauce

mmmm plums. Last year I posted another plum sauce recipe, which was also delicious, but keeping with my desire to make every recipe from the Ball Complete Book of Home Preserving, I decided to try their recipe this year. The only thing I changed from what’s in Ball is to add allspice, and remove some of the sugar. Make it with a mix of plum varieties for extra fun sauce!

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10 cups chopped pitted plums
3/4 cups finely chopped onion
2 tbsp chopped seeded chili pepper
1 cup cider vinegar
2 cups brown sugar
1 cup white sugar (optional in my opinion)
2 tbsp mustard seeds (I used 1 ish tbsp ground)
1 tbsp salt
2 cloves finely chopped garlic
1 tbsp finely chopped gingerroot
1/2 tsp allspice

To make it:

Dice the plums, pepper, onions, ginger, and garlic finely and combine everything except the plums in a large pot and bring to a boil. I thought 3 total cups of sugar sounded like too much, so left out the white sugar and decided I’d taste it and add in later if I wanted it sweeter. I didn’t end up adding in though, it’s plenty tasty without, so consider reducing it if you want a less sweet sauce; Ball tends to make things quite sweet.

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Add the diced plums and return to a boil. Reduce heat and continue to simmer for a few hours, until it reaches a good plum sauce consistency. When you are getting close, prepare 4 pint jars, or 8 half pints.

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Here it is reduced by about half, a few hours later.

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Fill hot jars, leaving a half inch head space. Wipe rims, apply lids, and tighten finger tip tight. Process in a boiling water bath canner, covered by at least 1-2 inches of water, for 20 minutes. After 20 minutes, turn off heat, remove canner lid, wait 5 minutes, and remove jars to a hot pad or towel. Cool, check seals, label, and store.

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Gorgeous!! And tasty.

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2 thoughts on “Plum Sauce

  1. I agree, Ball tends to go heavy on the sugar, but in addition to acting as a preservative, sugar actually helps keep the sweetness of the fruit flavor in tact, which can get boiled away in the preserving process.
    What would you serve this sauce with?

    • That’s true yes, but I still think 3 cups is too much for my taste. Removing sugar altogether would certainly give an inferior product, but this reduction tasted really good to me. So far I’ve used it in a chicken, rice, veggie stir fry and and as a chicken nugget type dipping sauce.

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