How do I make Plum Sweat and sour sauce???

Question

Need to know how to can it. Had it once now i have a ton of Plums and would like a good reciept!!!

Answer 1

How nice to have fresh plums as ingredient for Plum Sauce, I usually use apricot jam that comes from a jar! I like this simple recipe.

<<<<< Chinese Plum Sauce >>>>> Serves 8

450g plums
2 red chillies (sliced thinly)
150g caster sugar
100ml white wine vinegar
150ml cold water
1 tsp grated ginger (optional)

1) First halve the plums and halve and de-seed the chillies. Place all of the ingredients in a heavy based pan.
2) Cover and simmer gently for about 20 minutes until the plums are soft and collapsed.
3) Rub through a sieve to remove stones and skins. Taste and adjust seasonings.

The sauce will keep well in the fridge for up to two weeks and is perfect served with any Chinese duck dish.

I found a complicated recipe online, if you would like to try, let me know whether the taste is good or not.

<<<<< Plum & Apricot Sweet & Sour Sauce >>>>>

3 medium Bell pepper, red (sliced thinly)
2 1/2 lbs. Apricots; stoned and quartered *
2 1/2 lbs. Plum, red; stoned and quartered *
5 1/2 cups Cider vinegar
2 1/2 cups ;Water
1 1/2 cups Sugar, white
2 cups Sugar, light brown
1/3 cup Karo, light
1/2 cup Ginger, fresh; peeled and chopped
2 tbl. Salt, kosher
1/4 cup Mustard seeds; toasted
1 medium Onion; quartered
2 Chile serrano; seeded and diced
5 Garlic clove; minced
1 Cinnamon stick

Directions:
1) Roast the peppers to remove skin; quarter lengthwise and devein. Set aside.
2) Combine the apricots, plums, three cups of vinegar and water in a large non-reactive kettle and simmer until soft; about 25 minutes. Remove from heat and set aside.
3) In another non-reactive kettle, this one very large, combine the remaining vinegar, sugars, and Karo and bring to a boil, stirring. Add the fruit mixture, ginger, salt, mustard seeds, onion, chiles, garlic, cinnamon, and the skinned bell peppers. simmer, covered, for five minutes then simmer uncovered for one hour, stirring every so often. Remove the cinnamon stick.
4) With a food processor, pulse the mixture for a couple of seconds (this has to be done in batches; process a little longer if you like a less- textured sauce).
5) Return to the kettle and boil gently, stirring, until the sauce has thickened, about 15 minutes (the sauce will thicken some more as it cools).
6) Ladle into sterilized jars, either half-pint or pint. Process in a boiling water bath for 10 minutes (for half-pint jars) or 15 minutes (for pint jars). Allow to age in the jar for 2 to 4 weeks before using.

Answer 2

Maybe you could squeeze your plums and use plum juice instead of pineapple juice. Add a little splash of p/a or lemon juice to keep it from turning brown. And I think you might be confusing Plum Sauce (for egg rolls) with S&S sauce (for meats, usually). Anyway, give this a shot.


Sweet And Sour Sauce

2 tablespoons light or dark brown sugar
2 tablespoons corn starch
3 tablespoons vinegar
2 tablespoons soy sauce
1/2 cup pineapple juice
1 green pepper, cut into large chunks

Mix sugar, corn starch, vinegar, soy sauce and pineapple juice in a small bowl. Stir in green pepper. Microwave at high until thick, 4 to 5 minutes, stirring once during cooking time.

Answer 3

Plum Sauce
Prep: 20 minutes
Ingredients
1 12-ounce jar plum preserves or plum jam (about 1 cup)
2 tablespoons vinegar
1 tablespoon brown sugar
1 tablespoon finely chopped onion
1 seeded and finely chopped dried red chili pepper or 1 teaspoon crushed red pepper
1 clove garlic, minced
1/2 teaspoon ground ginger

Directions
1. In a small saucepan combine plum preserves or plum jam; vinegar; brown sugar; chopped onion; dried red chili pepper or crushed red pepper; garlic; and ginger. Bring to boiling, stirring constantly. Remove from heat; cover and cool. Store in a tightly covered container in the refrigerator. Makes 1-1/4 cups (20 servings).

Answer 4

Reciept haha.

Answer 5

You want to make a sauce out of Sweat? eeewww