LOCATION: Recipes >> Preserving >> Plum Sauce 03
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Plum Sauce 03
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Chinese Plum Sauce
3 lb. plums
2 lb. peach
3 sweet red peppers, diced
4 lg. cloves garlic, minced
1 onion, minced
4 c cider vinegar
1 1/2 c water
1/2 c cooking sherry
1 t soy sauce
1 1/2 c white sugar
1 1/2 c packed light brown sugar
1 T ground ginger
1 T pickling salt
1 T dry mustard powder
1 t cayenne pepper
1 t cinamon
1 t cardomom
Steam blanch the plums and peaches for 2 min. doing only 1 lb. at
a time. Skin and remove pits. In a large kettle, combine all the
ingredients. Bring to a boil then simmer until fruit falls apart
and the syrup is quite thick, 1 1/2 to 2 hours, stirring frequently
to avoid scorching.
Ladle into hot 1/2 pint jars leaving 1/2 in. head space, seal and
BWB for 10 min.
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