Well, I found the original recipe, but I had changed it, so I'm giving you the original with a guess about the changes. You can adjust it to suit your taste.
6 pounds plums, halved, stoned
2 cups water
6 cloves garlic
Roughly 1/4 cup of fresh ginger, peeled and sliced
1 1/2 cups granulated sugar
1 cup cider vinegar (for acidity)
1/2 cup rice vinegar (for flavor)
¼ tsp cayenne pepper
1 T salt
Mix all ingredients in a large (multi-quart) pan. Bring to boil, then simmer until the fruits are very mushy. Remove from heat and run through a food mill; any remaining pits and the ginger slices will be left behind. Correct seasonings.
Return to heat and reduce until it's the texture of thin applesauce; the recipe says 45 minutes, but it always takes longer. Pour into half-pint jars, leaving 1/4 inch of headspace, and process in boiling water 10 minutes. Makes 9 half-pints plus a cup or so that goes into the refrigerator.
Makes 9 half-pints of sauce
I added 1/8 tsp of cinnamon and 1/4 tsp of cloves. I also cooked it a lot longer than it says, because I didn't want it to taste like vinegar. It gets more concentrated, but it tastes better.
I also used yellow plums because that's what I had available. I think any plums will do for this. The flavor will be slightly different.
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