When plums are in season this is a great alternative to putting up jam with all those plums This is a great addition with pork chicken or as a topping on cream cheese served with crackers
Prep Time
2 hrs
Dificult
Medium
Servings
4 hrs 40 mins
Ingredients
Instructions
Place the plums
a few at a time
into a colander set over a large bowl. With gloved hands
squeeze the plums in the colander
forcing the juice through the holes of the colander. Discard spent pulp
and repeat to produce 8 cups of plum juice.
Pour 3/4 cup of plum juice into a small saucepan with garlic and onion
place over medium heat
and bring to a boil. Reduce heat to medium-low
and simmer until the onion is translucent
about 5 minutes.
Pour the juice-onion mixture into a large pot
and add the remaining 7 1/2 cups of plum juice. Stir in the sugar
apple cider vinegar
Southwest chipotle seasoning
roasted garlic seasoning
jalapeno pepper
salt
and liquid smoke flavoring until the sugar and salt have dissolved. Bring the mixture to a boil over medium heat
reduce heat to a simmer
and cook the sauce down until thickened
about 1 1/2 hours. Stir frequently to prevent burning.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot
sterilized jars
filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids
and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat
then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil
cover the pot
and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface
several inches apart
until cool. Once cool
press the top of each lid with a finger
ensuring that the seal is tight (lid does not move up or down at all). Store in a cool
.jpeg)
