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Asian-Style Plum Sauce
1 oz. fresh ginger or more to taste
2-3 cloves fresh garlic
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
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.