Sweet & Sour Gingered Plum Sauce

So, Sunday afternoon brought another round of canning in the kitchen. I had a bunch of plums that I wanted to turn into plum sauce for grilled chicken or shrimp, Asian dishes etc. This yielded a six pints for our food storage to again, enjoy during the winter cold months.



I stewed down the purple and yellow plums along with some nectarines. Also stewed are a bunch of shredded onions, smashed garlic, lots and LOTS of fresh ginger, vinegar, cane sugar and a myriad of spices.



After a 45-60 minute stew, I pressed all the stewed veggies and fruit through a strainer. The strainer took longer than a sieve, but Holly and I went to multiple stores and for the life of us CAN NOT FIND A SIEVE! Looks like I need to do an online order for one. The fine meshed strainer worked great, it just took longer.



After the sieved sauce heated up again, I stirred in the few remaining ingredients and prepped my jars and water bath canner for a quick 10 minute water bath. I'm now in the mood to make coconut crusted prawns and serve this spicy plum sauce as the accompaniment. It has a great "kick" with the addition of red pepper flakes I incorporated during the stewing process.