Chinese Plum Sauce

Canning Chinese Plum Sauce

The last of our Santa Rosa plums. It was a very good year!

Our Santa Rosa Plum tree outdid itself this year.  I have canned a batch of crockpot plum butter and we have 12 quarts of organic plum juice all put up and ready for the winter.  I love plum cobblers and we have had quite a few, but geeze louise, I shouldn’t be eating them every night!  I could, but I shouldn’t. 😀

So, I searched my canning books and right there, in my handy dandy Ball Complete Book of Home Preserving, was a recipe for Chinese Plum Sauce! Perfect. This is the stuff that you slather on a pork loin or ribs, and it makes that sweet, tangy, sticky crust.  MMmmm…

Then, I found a couple more recipes, almost the same, just tweaked a bit.  So, I decided to follow several recipes (the main ingredients were all the same) but tweak the spices just a bit to suit my taste.

Dearest Hubby went out and picked the last of the plums off the tree for me.

Thank God.

No really… I did thank God that the plums are finally done! This recipe takes 10 cups of pitted plums, so it was a winner when it came to using up a lot of them.

Bottling Chinese Plum Sauce

A little over 8 cups of finely chopped (in the food processor) Santa Rosa plums.

Of course, the first thing to do is wash the plums.  The recipe calls for ten cups of finely chopped pitted plums.  I ran mine through the food processor – after pitting of course!  It’s just faster this way and you don’t lose any of the juice that you might lose if you were to manually chop them up on a cutting board. Although I had much more than the ten cups of plums needed to start with, these were the last of the year and so several of them had worms inside or bird peckings, so I tossed those.  I ended up with just a little over nine cups, about 2/3 of a cup less than the recipe called for, but I went ahead with the sauce anyway!  Usually it isn’t good to change a tried and true and safe canning recipe, but I knew that with the amount of acid (1 cup of vinegar) that was added to the plums, the sauce would be more than safe.

Jarring Plum Sauce

First, all of the ingredients for the sauce, except the plums, were brought to a boil on the stove. This had a very, spicy, pungent, vinegar smell.

All of the ingredients were added to a large pot, brought to a boil, and then the plums were tossed in.  This was all allowed to boil for about 2 hours – until it was thick and syrupy.  The smell was amazing!  It was sweet and sour at the same time, but had just a little hint of a spicy, peppery scent also. While boiling down, the peppers and onions seemed to just melt into the sauce, so it became very smooth and appetizing looking. You can see in the picture below how it sticks to the side of the pot.  Well – fair warning – it sticks to the bottom of the pan, also!  For the first hour or so, stirring every 10 minutes seemed to be just fine.  But after a while, when the sauce is reducing and getting thick, you need to stir more often.  During the last 15 minutes or so, I actually stood over the pot and kept the sauce moving.  Constantly.

It was worth it.

Canning Plum Sauce

After about two hours, the sauce was thick and syrupy, and the smell was mouth-watering!

The recipe said it would make four pint jars, but I opted to use half-pint jars instead, so I ended up with eight half-pint jars.  I chose the smaller size because it seemed a bit more realistic in terms of using sauce. Especially since it’s just me and my hubby now.  The sauce can be kept in the refrigerator for a week or so, as long as you don’t contaminate it by dipping your  basting brush back into the jar after you have based the raw pork.  So, but by using the smaller jars I figured there would be less chance of waste.

When it comes to canning the sauce, although there are onions, garlic and peppers in the recipe, there is also a good amount of vinegar (1 cup), so this recipe is fine for the waterbath canner.  Even though I used smaller jars, I went ahead and left them in the waterbath canner for the full 20 minutes, as I figured it couldn’t hurt (it’s a sauce, no worries about it becoming mushy) and I would rather be more safe than sorry.

How to bottle Chinese Plum Sauce

This recipe made eight half-pints of delicious sauce .

As usual, I couldn’t wait to try some!  We had a pork loin roast just hanging out in the freezer, minding it’s own business – so the next morning I put it in the refrigerator in a bowl swimming in a jar of the plum sauce.  As the pork loin thawed, it was marinated with the plum sauce!  That evening, I grilled the pork loin “low and slow”, adding more sauce every time the loin was turned.  After almost an hour, this is what I ended up with:

Jarring Chinese Plum Sauce

Pork Loin Roast Grilled with Chinese Plum Sauce

It is so good!  The sauce coated the juicy pork loin with a sticky, carmelized sugar glaze that was out of this world good!  This recipe is a keeper!

EDITOR”S NOTE:  Where it says you need 10 cups of finely chopped, pitted prunes – it should say pitted plums!  

Chinese Plum Sauce

Maybe next year I should make two batches of this wonderful sauce!

Now I wish I had more plums! 😀

 

I’m partying here:   Savoring SaturdaysSay G’Day SaturdayNifty Thrifty SundaySnickerdoodle SundayMake, Bake and CreateDown Home Blog HopCottage Style PartyWildcrafting Wednesday;  Wicked Awesome WednesdayWhatever goes WednesdayShow and Share WednesdayWined Down Wednesday;  Project ParadeWake Up WednesdayFluster’s Creative MusterWhatever Wednesday;  Mountain Woman Rendezvous; Hump Day Happenings; The HomeAcre HopHome and Garden ThursdayFabulously Frugal Thusday;The Handmade HangoutCreate it ThursdayTime Travel ThursdayThink Tank Thursday;Green Thumb ThursdayHomemaking PartyTreasure Hunt ThursdayAll Things Thursday Inspire Us Thursday;  Freedom FridaysFriendship FridayFrom The Farm Blog HopEat, Create, PartyPinworthy Projects Party;Farmgirl Friday;  Friday Flash Blog PartyWeekend re-Treat; Family Fun FridayFriday’s Five FeaturesReal Food FridaysFriday FavoritesOld Fashioned Friday; Fridays Unfolded; Inspired WeekendAnything Goes LinkyShow Off FridayCraft Frenzy FridayFront Porch FridayWeekends Are Fun Super Saturday Simply Natural SaturdaysStrut Your Stuff SaturdaySaturday Sparks;  My Favorite Things;  Serenity SaturdayThank Goodness It’s MondayHomestead Barn HopClever Chicks Blog HopHomemade Mondays;  Mix It Up MondayCreate, Link, Inspire;  Amaze Me MondayMotivation MondayMonday FundayMega Inspiration MondayHomemaking MondaysThe Backyard Farming Connection HopShow & Share TuesdayThe Gathering SpotTuesday Garden Party;Garden TuesdayBrag About ItTuesdays with a TwistThe ScoopTuesdays TreasuresTwo Cup TuesdayTweak It TuesdayInspire Me TuesdaysTuesdays at Our HomeTurn It Up TuesdayPinterest FoodieLou Lou Girls

Related Posts Plugin for WordPress, Blogger...