Canning recipe
Sweet and spicy plum sauce with ginger
A sweet-sour, mildly spicy pantry sauce without tomatoes. Plums, ginger and mustard seeds, preserved in a boiling water bath; serve as a dip or with rice, vegetables and poultry.
30 min.
115 min.
30
6
Medium
Ingredients
500 ml brown sugar, firmly packed into the measuring jug
250 ml white granulated sugar
250 ml commercial cider vinegar with 5 % acidity
175 ml finely chopped onion
25 ml finely chopped green chili peppers, stems and seeds removed
25 ml whole mustard seeds
15 ml salt
1 garlic clove, finely chopped
1 peeled piece of fresh ginger about 5 × 25 mm, finely chopped
Preparation
2. Wash sound plums, remove the stones and chop finely; measure 2500 ml. Prepare onion, chili peppers, garlic and ginger. Wear gloves when cutting chili peppers. Measure the stated ingredient volumes; firmly pack the brown sugar.
3. Put all ingredients except the plums into a large stainless steel saucepan and bring to a boil, stirring. Add the plums, return to a boil and cook gently for about 105 minutes, stirring regularly. The sauce should be thick and syrupy but still spoonable; do not reduce to a solid paste or purée.
4. Fill the hot jars with boiling hot sauce, leaving 13 mm headspace. Remove air bubbles with a non-metallic tool and adjust the headspace. Clean rims, apply lids and tighten screw bands according to the manufacturer.
5. Place jars on the rack in the hot water bath, with at least 25 mm water above the lids. Cover and bring to a rolling boil before timing: 10 minutes up to 300 m elevation; 15 minutes above 300 to 900 m; 20 minutes above 900 to 1800 m; 25 minutes above 1800 to 2400 m; 30 minutes above 2400 to 3000 m. Do not use these instructions above 3000 m. Maintain the boil; if interrupted, return to a boil and restart the full time.
6. Turn off the heat, remove the pot lid and wait 5 minutes. Lift jars upright and cool undisturbed for 24 hours. Do not retighten or invert. Check seals, remove screw bands and date. Immediately refrigerate correctly processed, freshly cooled jars that did not seal and use within 48 hours.
Storage
Store only correctly processed, sealed jars in a cool, dark, dry place, ideally at 10–21 °C. Refrigerate opened jars immediately at no more than 4 °C and use clean utensils.
Shelf life
For best quality, use unopened jars within 12 months. Use opened jars promptly while refrigerated. Use correctly processed, freshly cooled jars that did not seal within 48 hours at no more t
Safety note
Follow ingredient quantities, vinegar strength, jar size and water-bath time. Do not reduce or dilute vinegar; do not use homemade vinegar. Do not increase onion, chili peppers, garlic or ginger. Do not add other fruit, oil, flour or starch. Hot filling alone or oven canning is insufficient. A sealed lid alone does not prove safe processing. Never taste incorrectly processed jars, jars that lose their seal later, or jars with bulging lids, mold, gas or an unusual smell; safely discard all contents. Contains mustard.