Chinese Plum Sauce
This easy recipe doesn't require you to peel the fruit. The skins provided tartness that complimentes the sweetness of the fruit.
The plum skins also provide natural pectin to thicken the sauce.
Posted here for play in Culinary Quest, recipe courtesy of Kelly Rossiter
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Use the boiling-water method. Ladle into clean, hot 4-ounce or half-pint canning jars, leaving 1/4 inch of headspace.Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 10 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.