Slide background

Encouragement

Slide background

Eat for

40 Cents

A Day

Header Typography

From My Garden

Slide background
Slide background
Slide background
Slide background
Slide background
Slide background
Slide background
Slide background
Slide background
Slide background
Slide background
Slide background
Slide background
Slide background
Slide background
Slide background
Slide background
Slide background

Plum Sauce

Plum Sauce The Prudent Homemaker

 

Makes approximately 4 pints or 8 half-pints

 

4 pounds (1.8 kg) plums

2 cups (100 grams) packed brown sugar

1 cup (75 g) granulated sugar

1 medium onion, chopped

2 Tbsp mustard seed

2 Tbsp chopped seeded green or red chili peppers

1 1/4 by 1 inch (.625 by 2.5 cm) piece of fresh ginger, grated

1 Tbsp salt

1 clove garlic, minced, or 1/4 tsp granulated garlic

1 cup (236 ml) cider vinegar

 

Pit clean, washed plums. Chop them into small pieces.

Combine all ingredients, save the plums, into a large saucepot. Bring to a boil, then reduce heat to low. Add chopped plums. Cook until mixture is thick and syrupy. Ladle hot sauce into clean, sterilized canning jars, leaving 1/4 inch head space. Adjust lids and process 20 minutes in a boiling-water canner.

 Green Gage Plums The Prudent Homemaker

Notes:

I buy ginger and keep it in the freezer. When I need it, I cut off a piece and use a vegetable peeler to peel off the skin while it is still frozen. I then grate it while frozen.

Be certain to wear gloves while cutting and deseeding the peppers.

I grow Thai peppers and Green Gage plums in my garden. You can use any type of plums and peppers you have available.

I buy brown sugar and granulated sugar in bulk at Sam's Club. I buy the store brand of apple cider vinegar in a gallon container. I purchase mustard seed in bulk from San Francisco Herb Company. I stock up on onions in the fall when they are .20 a pound.

This sauce is good as a dipping sauce for wontons and egg rolls, on meats, or as a sauce for stir fries.

 

Flourish 5