CHILLI PLUM SAUCE

YIELD: 9 cups per batch  
    
A delicious, spicy, fruity plum sauce perfect for use as a marinade for chicken or pork, or grilled or stir-fried with noodles and vegetables....  
    
INGREDIENTS:
1.8kg (4 pounds) plums 
3-4 chillies, or to taste (de-seed if desired), minced 
2 cups brown sugar 
1 cup sugar 
1 cup finely diced onion 
2 tablespoons yellow mustard seeds 
1 teaspoon ground ginger 
1 tablespoon salt 
1 finely minced garlic clove 
1 cup apple cider vinegar 
    
METHOD:
1. Wash plums, drain well. Remove stems, blemishes and cut in half to remove stones. Dice finely. Add into your preserving pan with the other ingredients.  
2. Bring fruit mixture to a boil, then simmer uncovered until thick. Remove from heat.  
3. 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. 
4. 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.  
5. Immediately spoon the hot plum sauce into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, and then wipe rims and seal.  
6. Process in a boiling water bath canner for 20 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool. 
7. The next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed. 
   
NOTES:  

  • You can do a low/no-sugar version of this fruit sauce using honey, minimal sugar or Stevia.  
  • Add a nip of Port, Brandy or Raspberry Liqueur (or try a red wine); 
  • Add a vanilla bean; 
  • Add other flavouring i.e allspice, black pepper, cinnamon, cloves, ginger, lemon, nutmeg, orange.

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