Tuesday, August 23, 2011

Chinese Plum Sauce

It is the time of year again when our plum tree is giving us an overabundance of plums. This recipe always uses a good amount of plums up so it has become one of my favourites. Not to mention it is delicious, especially with egg rolls, AND it makes a great gift for the gift baskets at Christmas time.
Another great recipe to use up excess plums is Plum Jam. Unfortunately we now have so much plum jam that we don’t have to make any for the next two years or so.
This year I also made Plum Ice Cream (Click HERE for that blog). It turned out delectable as well. Something really different that everyone raved about. Yay! A success!
On Sue and I’s last trip to Prince George we bought some new tart pans. (Square ones, seeing as how Sue wouldn’t let me get the square muffin pans. Jerk.) And I would really like to try a plum tart in one of them. If we haven’t used up all the plums by the end of the week I may have to try that this weekend.
 Chinese Plum Sauce
8 cups of halved / pitted plums
1 cup chopped onions
1 cup water
1/4 tsp powdered ginger
3 cloves of garlic, minced
3/4 cup sugar
1/2 cup vinegar
1 tsp coriander
1/2 tsp garlic salt
1/4 tsp cayenne pepper
pinch of cinnamon
In a large pot bring first 5 ingredients to a boil over medium heat. Cover and reduce heat to low, simmer until plums are tender. (About 30 minutes)

Before being pressed through sieve

Remove from heat. Press through a sieve and return to clean pan. Add remaining ingredients. Bring back to a boil over medium high heat. Reduce heat, simmer until consistency of apple sauce. (About 45 minutes)
Fill and seal jars. Process in boiling water bath for 30 minutes.
 I’m not going to lie: I don’t process it in a boiling water bath. I heat my jars and lids in simmering water and can them that way. If you want to be uber safe then by all means use the boiling water process.
 I love that we are coming into the fall season. Soon we will have pears and apples and all sorts of vegetables in the garden to choose from. Sue and I used to enter the Fall Fair every year but they cancelled the Fair a few years ago. (Booooo!) It was always fun trying to come up with new entries in the baking categories and trying to beat each other (not to mention the other fantastic competitors). Oh well, we may not be able to compete but we can still have fun trying lots of new recipes!


  1. Hi, the Chinese plum sauce, how many jars and what size would you recommend? Pat

    1. Hi Pat. I would be hard pressed to tell you how many jars and what size - I always use a variety of jars. The small (1/2 cup) jars are great for this, especially if you want to give it as gifts. If I ventured a guess, I would say probably 12, 1/2 cup jars. Sorry I didn't take more precise measurements. (Like I said, I tend to use a variety of whatever jars I have on hand!!)