Recipe from The Farm House

This Plum Sauce recipe was sent in by Sherry from The Farm House blog. There is a lot of activity over at her blog with fur, feathers and a snake! Take a minute and check out the fun.

Since I am an 'Auntie' of two Airedales, I can say with certainty that the plum sauce in not safe!

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Remember today is the last day to send in a recipe and have a chance to win the just released, Cooks Illustrated Cookbook.

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Thanks Sherry for your entry!

Asian-Style Plum Sauce

Ingredients

1 oz. fresh ginger or more to taste
2-3 cloves fresh garlic
1/2 onion
1 c. dark brown sugar
2 Tbsp. lemon juice or juice of one fresh lemon
1 c. cider vinegar
1.5 Tbsp. soy sauce
1.5 Tbsp. teriyaki sauce
1 tsp. sesame oil
3 lbs. any variety of red plums or a combination of Italian plums and red pluots

Directions

Mince the first three ingredients finely in a food processor. Stir with all liquids into a large pot. Pit and cut up the plums before running through the food processor. As the photo shows, I processed everything to get a smooth sauce with some texture but no lumps. Add the plums to the pot.

Bring everything to a boil, turn down heat to a high simmer and cook for about an hour until the liquid is reduced by 1/3 or 1/2, depending on the consistency that you like. Give it a stir every few minutes and check consistency. Because of the low amount of sugar, this sauce will not firm up like jelly when cooled. Meanwhile, wash and keep in hot water 7 half-pint canning jars and lids. You may only need 6 but it's best to have an extra.

After an hour or when the sauce reaches the consistency and taste that you like, ladle into hot jars, seal and process 10-min in a boiling water bath, according to usual jam-making directions.