PLUM SAUCE

A delicious fruity plum sauce perfect for use as a marinade for chicken or pork, or grilled or stir-fried with noodles and vegetables....  
    
Ingredients for PLUM SAUCE

4-5 cup batch
9 cup batch
Plums
900g (2 pounds)
1.8kg (4 pounds)
Sugar, Brown
1 cup
2 cups
Sugar, White
1/2 cup
1 cup
Onion, Brown or White
1/2 cup, finely diced
1 cup, finely diced
Apple Cider Vinegar
1/2 cup
1 cup
Yellow Mustard Seeds
1 tablespoon
2 tablespoons
Salt
1/2 tablespoon
1 tablespoon
Garlic Clove
1/2, finely minced
1, finely minced
Ground Ginger
1/2 teaspoon
1 teaspoon
   
METHOD: 
1. Sterilise all equipment by washing in hot soapy water and rinsing well before use.
2. Wash plums, drain well. Remove stems, blemishes and cut in half to remove stones. Dice finely. Place into a large, wide stainless steel pot with the other ingredients.
3. Bring fruit mixture to a boil, then simmer uncovered until thick. Remove from heat.  
4. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill. 
5. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.  
6. Immediately spoon the hot plum sauce into hot jars, filling to 0.5cm (1/4 inch) from the rim of each jar. 
7. Using a non-metal utensil, remove any bubbles and add extra if required.
8. Wipe rims to remove any food residue.
9. Add warm lids and twist to secure.
10. Place sealed jars into a pot of boiling water and boil for the processing time stated below. Start the timer once the water comes to a full boil.
11. Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a wood or fabric surface. Do not adjust lids during this time.
12. The next day, check jars have sealed before labelling and dating.
13. Store jars in a cool, dark and dry place for up to 12 months.
14. Refrigerate jars upon opening and consume contents within 1 month.
   
Processing Time for PLUM SAUCE in a Boiling Water Bath
Jar
Size
Altitude
≤ 1,000 feet
Altitude
1,001 - 3,000 feet
Altitude
3,001 - 6,000 feet
Altitude
≥ 6,000 feet
Hot Pack
≤ 1 Litre
(quarts)
20 minutes
25 minutes
30 minutes
35 minutes

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