Chinese Plum Sauce

Plum tree from my yard, probably 1 month or 2 from harvest

Finished plum sauce, recipe and ingredient photos below

It’s plum time! In August 2022, we got 10.5 lbs of the glowing ruby plums from the espalier tree in our yard.

Chopped plums in the kitchen

We were a bit late with harvest in 2022 so we lost some fruit but I’m still so pleased that I got to make my favorite canning recipe again: Chinese plum sauce! Yum! Thank you beautiful tree, we love you ❤️ ✨🤩🎉❤️

Chinese Plum Sauce is best when prepared during the full moon ✨
And this might be the most delicious thing I’ve ever tasted 🔥❤️
Iill use on meats, over rice, flavor for stir fry, and on anything needing a savory nip of flavor!!
4 lbs homegrown plums processed, 20 lbs to go
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Ingredients:
4 lbs plums
1 cup Garnett yam
1 cup yellow onion
1 cup apple cider vinegar
1.5 cup light brown sugar
1/2 cup tamari
4 Tbsp honey
4 Tbsp fresh grated ginger
4 cloves garlic
2 tsp salt
+Chinese 5 Spice mixture (use items below in spice satchel/cheesecloth or buy it in pre-mixed powder form)
4 pieces cinnamon stick
4 star anise
8 whole cloves
1 tsp Sichuan peppercorns
1/2 tsp whole fennel seeds
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Step 1: place all ingredients except spice mix in pot, bring to boil, reduce heat to med-low, simmer uncovered 30 min. Use immersion blender to purée until smooth.
Step 2: place whole spices in pan and toast over med-high heat just until fragrant (don’t overheat or they will become bitter). Allow to cool and add spices to satchel.
Step 3: place spice packet in sauce and simmer uncovered 25-45 min until thickened. Discard spice packet.
Step 4: place sauce in sanitized jars and process in hot water bath 15 min, turn off heat and allow to sit in water bath 5 min. Allow to cool 24 hrs, will keep in a cool dry place up to 1 year.

Recipe from @daringgourmet, thanks to @annebojangleske for sharing it!!