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.

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In Pictures:

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.

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Plum Sauce

Ingredients:

• 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

Instructions:

1. Put spices (last 7 ingredients) in a piece of cheesecloth and tie it with butcher twine.
2. 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.
3. Remove the spice bag and puree until smooth with a blender or immersion blender.
4. Simmer for another 20 minutes until thickened.
5. If canning, place into sterilized jars and boil for 8 minutes.