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Thursday, October 13, 2011

Plum Sauce

Hooray for Deb in Hawaii!!! You are the giveaway winner !!! Check the contact me tab on this blog and email me your name and address so I can ship you some lovely Red & Green Pepper Jelly and who knows... some lovely canned goodies will also make their way to Hawaii! 
Now onto Plum Sauce:
        As far back as I can remember I have loved condiments. Yes,I Meredith love condiments. I am also a sucker. See you have learned two things about me that I am 80% proud of. My love for condiments started way back when,probably around 6 or 7 years old and it wasn't mostly by my choosing. Fridays nights were good nights growing up. If my sister and I were good all week we got Happy Meals from McDonald's.

Yes my weekly aspiration was not good behavior,the heck with morals but a boxed meal,toy included from McDonald's.

       And the sucker comes in part thanks to my younger sister,bless her.See my younger sister and I both like our condiments. We would get our Happy Meals and either take them home or eat in the restuarant. If we ate in the restaurant,we sat happily around the table to enjoy a lovely meal together and then head for the playground ( that's another post,gosh I loved those playgrounds) .Every single time we ate in at really, any fast food establishment,my sister never ever got her own ketchup packets.We would sit down break open our box full of a burger,fries and cool toy. Of course we needed,wanted ketchup with our french fries,so someone had to be the lucky kid guess who? to make the trip back up to the counter to get the ketchup packets.

    Oh and we loved the sweet and sour sauce option you had if you ordered chicken nuggets. I loved that dern little rectangle pack of sweet AND sour sauce. LOVED IT. I might have actually consumed a packet or two on its own in my time,minus chicken nuggets,who knows. Sad but likely.

     I have lots of condiments in my fridge,way more than actual food.You go look in the majority of Americans refrigerators and there you will see way more condiments than actual food. I have found a condiment that I love almost as much as sweet and sour sauce,Plum Sauce. I was walking through the produce section at the grocery store minding my business.I look to the left for something...bananas,yes bananas. Next I look down and there in a plastic bin,hanging with all of their friends, pluots,lots and lots of pluots. They were the prettiest stone fruit I had seen in forever.

   Dang it why does pretty produce stop me dead in my tracks? 

   The pluot is 70% plum and 30% apricot,let's be real it's mostly plum. I don't know where the apricot part is in the mix but they say it's there. So okay. I bought quite a few of this purty fruit,too many to mention,let's just say a lot. If it's in season,fairly good price AND you have some sort of recipe in mind for said produce item THEN I see no problem in stocking up. Luckily I had a recipe in mind,Plum Sauce. Thank you fine folks at the Ball recipe development department. It's on page 285 my most favorite canning and preserving cookbook of all time.

Plum Sauce
adapted from The Ball Complete Book of Home Preserving
Make about 4 pint jars or 8 half-pint jars
1 c lightly packed dark brown sugar
2 c granulated sugar
1 c cider vinegar
1/2 lg onion,quartered (Run the onion and garlic through the food process until finely chopped.)
2 cloves garlic,smashed
1 TBL crushed red pepper flakes
2 TBL mustard seed
1 TBL salt
1 tsp ground ginger
10 cups finely chopped pitted plums ( I pitted,halved then quartered the plums,chopped them in the food processor to get them a little bit smaller and more compact.)
1.In a large stainless steel saucepan combine all ingredients except the plums.Bring to a boil over high heat,stirring constantly. Add the plums and return to a boil.Reduce heat and boil gently,stirring occasionally for 1 1/2 hours to 2 hours. ( I let mine go for a little longer and it turned out fine.)
2.Prepare your canner,jars and lids.
3. Ladle hot sauce into hot jars,leaving 1/2-inch headspace.Remove air bubbles and add more sauce if needed. Wipe rims,center lid and screw on band until resistance is met and then increase to fingertip-tight.
4.Place jars in canner,ensuring the jars are covered by at least 1 inch of water. Bring water back to a full,rolling boil. Process the jars for 20 minutes,remove lid and wait 5 minutes then remove jars. Cool and store.

1 comment:

  1. Wow! I feel very lucky. Thank you so much! I am on vacation in Portland this week so I got behind on my blog reading and visits but I'll email my contact info now. Thanks again! ;-)