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Tangy Plum Sauce for Canning

  • 3servings
  • 70minutes
  • 630calories

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsA, B1, B6, C, P
MineralsCopper, Natrium, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 3/4 lbs plums , washed and pitted, finely chopped (about 1 3/4 cups)

  2. 1 1/2 cups brown sugar , firmly packed

  3. 1 cup cider vinegar

  4. 1 1/2 teaspoons salt

  5. 1 1/2 cups onions , finely chopped

  6. 3 garlic cloves , finely minced

  7. 1/4 cup raisins , washed (I like to use golden raisins)

  8. 2 teaspoons soy sauce

  9. 1/4 teaspoon chili powder

  10. 1 pinch ground cloves

  11. 1 pinch cinnamon

  12. 1 pinch ground ginger

  13. 1 pinch ground allspice

Instructions Jump to Ingredients ↑

  1. Use food processor for chopping plums and onions separately, if you have one.

  2. Place plums, sugar, vinegar and salt in a non-reactive saucepan. Bring to a boil and simmer for 3 minutes, stirring now and then.

  3. Add all the remaining ingredients and bring to a boil. Reduce heat and simmer 40-45 minutes, or until thickened. Stir occasionally.

  4. Ladle into hot sterilized jars to within 1/2 inch of the top of the jar. Wipe jar edges with clean cloth and seal with heated lids.

  5. Process in a hot water bath for 10 minutes.

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