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Plum Sauce
2 pounds plums, chopped
2 cups white or light brown sugar
1 tsp ground ginger
8 whole cloves
few drops tabasco sauce
1 teaspoon sea salt
2 1/2 cups white or red wine vinegar
1/3 cup slivered almonds
Put all ingredients except the almonds into a large saucepan. Heat
gently, stirring, until the sugar has dissolved. Bring to a boil,
then simmer gently, uncovered, for about 30 minutes, stirring
occasionally, until the plums have softened.
Pour the contents of the saucepan into a nonmetallic sieve placed
over a clean saucepan. Using a wooden spoon, press contents through
sieve as much as possible. Simmer the sauce, uncovered, stirring
as necessary, until it has the consistency of heavy cream. Add
almonds. Pour into jars, seal and process 10 min in a BWB.
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Plum Sauce 05