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Sweet-and-Sour Plum Dipping Sauce

Source of Recipe

From "The Canning Kitchen" by Amy Bronee


Recipe Introduction

"Dress up homemade or store-bought spring rolls, chicken strips, and other dipping favorites with the satisfying balance of flavors in this tasty plum sauce. A jar of this sauce makes a special homemade gift for friends who love to cook."

List of Ingredients

â—¦ 4 pounds plums
â—¦ 1 ½ cups diced yellow onion
â—¦ 3 cloves garlic, minced
â—¦ 2 cups cider vinegar
â—¦ ¾ cup granulated sugar
â—¦ 2 teaspoons grated fresh ginger
â—¦ 1 ½ teaspoons dried chili flakes
â—¦ ½ teaspoon salt


Recipe

With a sharp knife, score an X in the bottom of each plum. Immerse 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. Peel off and discard the skins. Coarsely chop the plums, discarding the pits.

In a large, heavy-bottomed pot, combine the plums, onion, garlic, and vinegar. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 20 minutes.

Purée using an immersion blender (or a standard blender, working in batches). Stir in the sugar, ginger, chili flakes, and salt. Bring to a full boil over high heat. Continue boiling over highest heat for 10 minutes, stirring frequently. Remove from the heat.

Ladle into six clean half-pint jars, leaving a ¼ inch headspace. Process in a boiling water bath canner for 15 minutes.

Makes six (½-pint) jars



• Tip:
The color of your dipping sauce will depend on the flesh color, not the skin color, of your plums. Yellow, red, or green flesh, choose whichever you prefer for this recipe. To make grating fibrous ginger root easy, keep pieces of ginger in a freezer bag and grate from frozen. No peeling required!