This year we were fortunate enough to receive 200 lb of Italian plums from my parents. 200 lb! What to do with 200 lb of plums! With 3 large dehydrators working 24/7, 12 quarts of plums canned, frozen plums, plum jam… I was searching for another recipe to use up some plums before they went bad. A reader suggested plum sauce, and I found a great recipe in the Bernardin (Ball) Home Canning Recipe Book. I made some alterations though, based on ingredients I had and flavors I liked. The result was a fantastic sweet and sour dipping sauce that is perfect for stir-fries, egg rolls, chicken fingers and more!
This recipe has been adapted from the Bernardin Home Canning recipe book.
- 4 pounds plums, pitted and chopped. (about 10 cups)
- 2 cups brown organic cane sugar
- 1 cup white organic cane sugar
- ¾ cup chopped onion (about 1 medium)
- 1 tbsp. dry mustard
- 1 tsp. dried red pepper flakes (adjust to desired spiciness)
- 1 tbsp. fresh ginger, minced
- 1 tbsp. salt
- 2 cloves garlic, minced
- 1 c. distilled white vinegar (or apple cider vinegar)
- 6 fresh basil leaves, chopped
- Combine all ingredients except plums in a large pot and bring to a boil.
- Add plums and bring to a boil.
- Simmer for 30 minutes, or until desired consistency, stirring frequently.
- Using an immersion blender, blend ingredients until sauce is uniform in texture.
- Pour into prepared ½ pint canning jars, wipe rims clean, and add prepared lids and rings, according to manufacturer's instructions.
- Hot water bath can for 20 minutes.