Peppered Plum Sauce2014-08-27
- Yield : 4 half pints
When a friend brought me a 10 gallon bucket full of golden plums, I quickly had to find a few ways to use them all! 10 gallons is more than it seems! I made Golden Plum Jam, Plum-Ginger Onion Relish, and 2 batches of Peppered Plum Sauce.
This Plum Sauce is sweet with a hint of spicy cracked black pepper. It goes well with meats as a marinade or a dip for meat or vegetables.
I also posted an excellent recipe for Thai Peppered Plum Sauce using Peppered Plum Sauce as a base.
Notice my ‘canning rack’ in the pictures? My husband bought 2 small wire racks at the dollar store (2 for $1) and using wire cutters, pliers, and tie wire made a canning rack that fits perfectly in my canning pot!
Makes 4 half pints.
- 4 cups plums, pitted and chopped (skins on)
- 1/2 cup water
- 2 cups sugar
- 2 tbsps. lemon juice - fresh or bottled
- 2 tbsps. flex batch pectin
- 2 tsps. freshly cracked black pepper
Prepare canning supplies. Pit and chop plums.
Place plums and water in pot and bring to a boil, stirring frequently. Reduce heat, cover and simmer 5 minutes.
Add sugar and bring to a rolling boil. Stir constantly while cooking 5 minutes.
Add lemon juice. Bring back to full boil.
Add pectin and stir constantly at full boil for 1 full minute.
Remove from heat. Stir in pepper.
Fill hot, sterilized canning jars leaving 1/4" headspace. Remove air bubbles and refill if needed. Wipe rims with damp paper towel (if needed). Place sterile lids on jars and add rings turning to just finger tight.
Process jars using water bath method. Once water is boiling, set timer for 10 minutes. Turn off heat, allow jars to cool in the water bath for another 10 minutes. Remove jars to a towel in draft free area of your kitchen to sit undisturbed overnight.
Reprocess any jars that didn't seal properly.