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Plum Rum Raisin Sauce

Source of Recipe

From "The Canning Kitchen" by Amy Bronee


Recipe Introduction

"Traditional rum raisin sauce gets a fruity update with the addition of sweet, juicy plums. Try this delicious dessert sauce spooned generously over custard pies and tarts, bread puddings, or scoops of ice cream."

List of Ingredients

â—¦ 3 pounds plums (any variety)
â—¦ 1 ¾ cups brown sugar
â—¦ 1 cup raisins
â—¦ 1 cup rum
â—¦ ½ teaspoon cinnamon



Recipe

Using a sharp knife, score an X in the bottom of each plum. Submerge the plums in a large pot of boiling water for 1 minute, then transfer immediately with a slotted spoon to a large bowl of cold water. Slip off and discard the skins. Chop the plums, discarding the pits as you go. Crush the plums well in a large, heavy-bottomed pot.

Stir in the brown sugar, raisins, rum, and cinnamon.
Bring to a boil over high heat, stirring frequently. Reduce this heat to medium and simmer, stirring frequently, for 15 minutes to thicken. Remove from the heat.

Ladle into five clean 250 mL (1 cup) jars, leaving a ¼ inch headspace. Process in a boiling water bath canner for 15 minutes.

Makes five 250 mL (1-cup) jars



• Tip:
Choose smooth, evenly colored plums in any variety of skin and flesh color for this recipe. They are ripe when they are tender, plump, and no longer firm. Use dark rum, light rum, or even coconut rum for your own one-of-a-kind sauce.