I love plum sauce and jumped at the chance to make some on my own. I based the recipe on one from Canning for a New Generation by Liana Krissoff, a few assorted online sites and the spices I found in my pantry. Like many things, the depth of this flavour in this sauce puts the store bought version to shame.
The spices are placed in cheesecloth and wrapped into a parcel.
All ingredients are laid out ready to go.
Ingredients are cooked until soft before pureeing.
The final appearance of the sauce prior to canning.
- 5 pounds of ripe, black plums, pitted and coarsely chopped (skin on)
- 1 onion, coarsely chopped
- 8 garlic cloves
- 1/3 – 1/2 cup chopped fresh ginger
- 3/4 cup rice vinegar
- 1/4 cup dark soy sauce (Chinese brand if possible)
- 1 1/2 cups brown sugar
- 1/2 cup pitted prunes
- 3/4 – 1 tsp red chili flakes
- Spice Bag
- 1 cinnamon stick
- 3 pieces star anise
- 1/2 stick licorice root
- 1 tsp pepper
- 1 tsp pink peppercorns
- 1 tsp fennel seeds
- 1 tsp szechuan pepper
- Put spices (last 7 ingredients) in a piece of cheesecloth and tie it with butcher twine.
- Place all ingredients and the spice bag in a pot and simmer for 30 – 40 minutes until everything is soft and the plums are dissolving.
- Remove the spice bag and puree until smooth with a blender or immersion blender.
- Simmer for another 20 minutes until thickened.
- If canning, place into sterilized jars and boil for 8 minutes.