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Filling up my pantry with jars has become inevitable in the summer, unless I stop shopping at my market. Even when I don’t plan buying anything for storage, there is always something so irresistible and beautiful, that when I finally come back home I see bags filled with fruit in quantities I’ll never manage to eat before they start rotting. The plums I saw were supposed to finish their existence in a pie, but I finally didn’t feel like baking for several days.<\/p>\n
![\"\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2010\/08\/prunes1pp.jpg\" "\\"prunes1pp\\"")
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Trying to save the plums from the dustbin I started to look for something interesting to do and finally have chosen the plum sauce from “Jasmine Cuisine<\/a>“, a lovely French Canadian food blog I have recently discovered. I modified the recipe aiming at a lazier version (e.g. I didn’t discard the skins as Jasmine did), so my sauce got very dark and wasn’t as beautiful as hers. I also added more spices, since my plums were a bit bland. In spite of that the result was surprisingly delicious and beautiful. The sauce goes perfectly with pork and is a yummy variation in sandwiches or on toast (must be also delicious with dim sum or other Chinese dumplings, as Jasmine suggests). ‘Somehow I feel this won’t be the last plum sauce I make this summer…<\/p>\n Preparation: around 1h 15 minutes+processing<\/em><\/p>\n Ingredients (my modified version, using 1 kg plums weighed before removing stones):<\/em><\/p>\n 1 kg red round plums, weighed with stones<\/em><\/p>\n 2 garlic cloves<\/em><\/p>\n 1 big onion<\/em><\/p>\n 180 ml cider vinegar (mine was 4,5%)<\/em><\/p>\n 175 cane sugar<\/em><\/p>\n 100 ml dry white wine <\/em><\/p>\n 1 teaspoon ground coriander seeds<\/em><\/p>\n 1 teaspoon ground cinammon<\/em><\/p>\n 1\/2 teaspoon fresh ginger root <\/em><\/p>\n 1\/2 teaspoon salt<\/em><\/p>\n 1\/3 ground cloves<\/em><\/p>\n 7 tiny pili pili (bird’s eye) green peppers, with seeds (if you want to obtain a very hot sauce)<\/em><\/p>\n Dissolve sugar in vinegar and wine, warming it on a low heat.<\/span><\/em><\/p>\n Remove the plums’ stones, add the fruit to the above mixture, together with all the remaining ingredients. (click here<\/a> to read my tips on preserving with hot peppers)<\/span><\/em><\/p>\n Let it simmer for around one hour. Mix it in a blender. Pour back to the pan, adjust the taste if necessary and cook 15 minutes or more if you want your sauce to be thicker.<\/p>\n \/At this point you can (after the sauce has cooled down) either freeze it, or keep it in the fridge for a couple of weeks, or process it in the jars, as described below, and store it in your pantry for at least a year!\/<\/p>\n Pour the sauce, still hot, into sterilised jars. Cover with lids. Leave the jars to cool.<\/p>\n Place the cool jars into a big pan, bottom lined with an old kitchen towel folded in two (this will prevent the jars from breaking),\u00a0cover up with hot – but not boiling- water to the level just below the lid. Bring to boil and keep on a very low heat, in simmering water, for around 20 minutes. NOTE: For the readers who live in the USA, the USDA-approved canning method is different. You can find it described here:\u00a0http:\/\/www.uga.edu\/nchfp\/publications\/uga\/using_bw_canners.html<\/a>.<\/p>\n
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\nStick on self-adhesive labels, write the name of the sauce and don’t forget to mark the date.<\/p>\n
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