Plum Sauce

So who's bringing the dumplings?

You know that plum sauce that comes in a jar in Asian markets? This isn't it-this tastes like plums. Four pounds of plums. The recipe makes four pints. I can't wait to try making this with prune plums.

Now go get me some dumplings. I'm making a second batch of sauce tonight.

You Will Need:
(From the Ball Blue Book)

4 pounds plums (I mixed black and red to get a good colour and sweet/tart balance)
2 cups brown sugar
1 cup granulated sugar
3/4 cup chopped onion
2 tablespoons mustard seed
2 tablespoons chopped green chili peppers
A 1/4 x 1 inch piece of fresh ginger, minced
1 tablespoon salt
1 clove garlic, minced
1 cup cider vinegar (I splurged and bought good vinegar)

Wash plums and drain. Pit and chop the plums. In a large pot, combine everything EXCEPT the plums. bring to a boil and then add plums. Lower heat and simmer until thick and syrup-like. Mine took about an hour on medium heat. Ladle hot sauce in hot jars, remove air bubbles, wipe jars clean and adjust caps and bands. Process in a boiling water canner for 20 minutes. Let cool 5 minutes in canner before removing. Cool without touching on towels for 24 hours. Test for seals and wash jars before storing.