Ingredients for Tangy Plum Sauce For Canning
- 4 cups chopped plums
- Brown Sugar
- 1 cup cider vinegar
- 1 teaspoon salt
- 1/2 cup chopped red onion
- Garlic Cloves
- Raisins
- Soy Sauce
- Chili Powder
- 1/2 teaspoon ground cloves
- 1 tablespoon ground cinnamon
- Ground Ginger
- 1/4 teaspoon ground allspice
- 1 cup granulated sugar
- 1/2 cup red wine vinegar
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How to Make Tangy Plum Sauce For Canning
- Finely chop 2 cups of plums and 1/2 cup of red onion. A food processor is recommended for efficiency.
- In a non-reactive saucepan, combine the chopped plums, 1 cup of granulated sugar, 1/2 cup apple cider vinegar, and 1/2 teaspoon of salt.
- Bring the mixture to a rolling boil over medium-high heat. Reduce heat to a simmer and cook for 3 minutes, stirring occasionally.
- Add 1/4 cup of red wine vinegar, 1 tablespoon of ground cinnamon, 1/2 teaspoon of ground cloves, and 1/4 teaspoon of ground allspice. Stir to combine.
- Bring the mixture back to a boil, then reduce heat to low and simmer for 40-45 minutes, or until the sauce has thickened considerably and coats the back of a spoon.
- Stir occasionally during simmering to prevent sticking and ensure even cooking.
- Ladle the hot sauce into sterilized jars, leaving 1/2 inch of headspace at the top of each jar.
- Wipe the jar rims with a clean, damp cloth. Place the heated lids and bands on the jars and tighten fingertip tight.
- Process the filled jars in a boiling water bath for 10 minutes. Allow jars to cool completely before checking for seals.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
572g
Fat
0g
Carbs
52g
