This is simple yet versatile savory plum canning recipe from The Complete Book of Home Preserving. Makes a great sauce or marinade for a variety of foods. We love it on meat! Think chicken, duck or pork. Delish.
Ingredients: Makes about 4 pints, suggest canning or freezing in 8 oz portions
- 2 cups lightly packed brown sugar
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- ¾ cup finely chopped onion (I’ve used yellow, white and purple)
- 2 tablespoons canned chopped green chilies (you could do fresh too!)
- 2 tablespoons whole mustard seeds
- 1 tablespoon kosher salt
- 2 cloves of minced garlic
- 1 tablespoon minced ginger
- 10 cups chopped and pitted plums
- Combine all the ingredients EXCEPT the plums in a large pot/pan over high heat. Bring to boil, stirring constantly. Add the plums, return to a boil and then reduce the heat to low, and simmer for about 1 ½ to 2 hours, stirring every once and while. Goal is a thick but still fluid sauce.
- Prepare your jars and lids as you would for other hot water bath canning recipes. Fill the jars leaving ½ inch of head space and process for 20 minutes. If you have never canned using hot water method, be sure to go learn about it. I do not regurgitate all the really important steps (air bubbles, prep, safety) – do your research. J Here is a great site for more details.
How can you use this tasty plum sauce?
- Chicken marinade (see below)
- Peking Roast Duck Pizza (coming soon)
- Duck Banh Trang (J) Sauce
- Pork loin or chop marinade or sauce
Chicken Drumsticks with Spicy Plum Sauce
A simple recipe using the bounty of your back yard plum tree. Adjust the spicy to your liking. Enjoy! The best part is the char…. You could do them on a grill or in the oven. Enough for 6 drumsticks, drummettes (plus/minus wing) or 2 full legs. We love the drumsticks and leave the skin on! More meat, still some skin and finger friendly. But you could really use any cut of chicken.
- ½ cup of savory plum sauce (recipe above)
- 1 tablespoon hot pepper sauce (you can omit and just dip it in Sriracha or other favorite hot sauce when eating) – adjust accordingly!!!
- If you don’t have a hot sauce, use some red pepper flakes (1 tablespoon) and canola oil (3 teaspoons)
Mix marinade with chicken pieces and let sit for at 30 minutes. Prepare the baking sheet by lining with foil and spraying with cooking spray or rub with oil. You will hate this recipe if you don’t line the pan. Trust me.
Roast in a preheated over at 350 degrees for about 25 minutes. Feel free to baste while cooking with remaining marinade, but totally not necessary. Finish under the broiler for a few minutes to get the skin crispy and charred. Warning: have napkins at the ready.