From Scratchistan Asian Plum Sauce from Scratch
Place the lids and rings on the jars finger tight. Place the jars in your boiling water canner, making sure that the jars are covered with 1-2 inches of water. Bring the water to a boil and process the jars for 20 minutes. Remove the jars from the canner and place them on a towel on the kitchen counter to cool.
Asian Plum Sauce the babbling botanist
CANNING INSTRUCTIONS: Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes. Turn off the heat and let sit for 5 minutes. Remove the jars and let sit undisturbed for 24 hours then check the seals. Will keep in a dark, cool place for at least a year.
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Instructions. Place all of the ingredients in a medium saucepan and bring to a boil over medium heat. Reduce heat and simmer for 25 minutes or until the plums are soft and the sauce has thickened slightly. Remove from heat and pour the sauce into a food processor or blender. Puree until smooth and return to pot.
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Place the jars in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Remove hot jars right before use. Or hand wash and rinse the jars, dry them, and place them (without lids or rings) in a 200°F oven for 10 minutes.
Authentic Chinese Plum Sauce The Daring Gourmet
Directions: The recipe says to combine all the ingredients into a non-reactive pot and bring it to a boil. Reduce heat, simmer until thickened (20-25 minutes). Remove the star anise and puree with a stick blender.
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This delicious plum sauce has the perfect blend of tangy, sweet, and spice! This recipe is an easy water bath canning recipe however, it can be stored in the fridge for a couple of weeks or frozen for up to 3 months. The recommended canning shelf life if stored properly in a cool, dark space is about one year. Yield: Approximately 9 half pints Jump to recipe This past October we were blessed.
Asian Plum Sauce the babbling botanist
Combine sugars, vinegar, onion, mustard seed, chili peppers, salt, garlic and gingerroot in a large stainless steel saucepan. Bring to a boil; add plums. Return mixture to a boil; boil gently, stirring occasionally, about 1 3/4 hours or until thick and syrupy. Ladle sauce into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace).
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Reduce the heat to medium and simmer, uncovered, until the plum skins are very soft, 20 min. Remove the pan from the heat and remove the half star anise. Puree the mixture with a stick blender until smooth. (Or, let the mixture cool slightly and transfer it to a blender and blend until smooth).
Asian Plum Sauce — Let's Dish Recipes
In a large pot throw in the plums, cider vinegar, brown sugar, soy sauce, ginger, garlic and star anise (not the ume plum vinegar!). Put the pot on the stove and bring to a boil. Simmer the sauce for 20 minutes or so, until the plums look like they are falling apart. Remove the sauce from the stove-top.
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Combine plums, brown sugar, and vinegar in a large stainless steel pot. Over high heat, bring to a boil. Reduce heat to medium-low and simmer for about 3 minutes, stirring. Add all other ingredients, stirring continuously and bring back to a simmer.
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Bring to a boil over high heat, stirring constantly. Add chopped plums and return to a boil. Reduce heat to medium and boil gently, stirring occasionally to prevent scorching, until sauce is thick and syrupy, about 1 1/2 hours. While sauce is cooking, prepare canner and wash/sterilize 4 half-pint (or equivalent) canning jars.
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Bring first 7 ingredients to a boil in a 4-quart stainless steel or enameled Dutch oven over medium heat. Reduce heat and simmer, stirring often, for 20 minutes or until plums and onion are very soft. Stir in salt and remaining ingredients. Simmer uncovered for 20 minutes or until plums disintegrate and mixture thickens.
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directions. Place all ingredients in a large heavy bottom pan bring to boil stirring until thick and syrupy 1 1/2 hours when it reaching 215 F degrees. Fill sterilized jars leaving 1/4 inch headspace. Wipe rims and place lids and rings and process 15 minutes. Shut flame off, remove lid and leave for 5 more minutes.
Authentic Chinese Plum Sauce The Daring Gourmet
Instructions. Slice plums in half and discard pits. Cut each half into about 6 chunks. Mix plums in a saucepan with garlic, onion, ginger, soy sauce, and chili sauce. Heat on medium for 20 minutes, stirring occasionally. Blend well with an immersion blender and add water to thin if desired.
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Prepare: Combine the plums, vinegar, brown sugar, soy sauce, ginger, garlic, and star anise in a large nonreactive pot, and bring to a boil. Reduce the heat and simmer until thickened, 20 to 25 minutes. Fish out the star anise and discard. Purée the sauce with a stick blender. Refrigerate: Ladle into bowls or jars.
Authentic Chinese Plum Sauce The Daring Gourmet
Instructions. Bring plums, sugar, vinegar, soy sauce, ginger, onion and jalapeno to a boil in a 4-quart stainless steel or enameled Dutch oven over medium heat. Reduce heat and simmer, stirring often, for 20-30 minutes or until plums and onion are very soft. Stir in salt and remaining ingredients.
