Spiced plum sauce is an oriental-inspired sweet and sour sauce.Serve with roast duck, grilled pork chops or add to vegetable stir-fries.I made this to give to Alex and Lou as a gift as I love enjoying Chinese pancakes with duck filling at their house. Head straight on to the recipe ♥
I had never thought about venturing into the water bath method of preserving as I thought it would be too much like hard work. But when I was approached by Ball® to do a giveaway of their product on my blog I decided to get stuck in and make three different recipes. I took one from their site and did not change it, and a second one from their book which I did change. And then I tested this recipe for spiced plum sauce from my Preserve book. The following method is what I will use in future:
- Place a large stockpot on the stove
- Put the basket that came with the preserving kit into the pot
- Wash the preserving jars and lids in warm soapy water and rinse well
- Place the preserving jars and lids that you will use for your recipe into the pot
- Place water into the pot so that when the jars are upright the water will come up to the neck of the jars
- Bring the water to a gentle simmer over a medium temperature
- Once the water has simmered for 1 minute, remove the jars and lids and leave to dry naturally while you make your preserve
- Place a thermometer into the water to maintain the ideal temperature as per the recipe you are following, or between 82° Celsius and 88° Celsius
- Gather together the ingredients for your recipe
- Make your preserve as per the recipe you are following
- Fill your jars, leaving the required head space
- Remove any air bubbles
- Wipe the rims, centre the lid on the jar and screw on the band until finger tight
- Place the jars into the water and follow the heating procedure as per your recipe. If you need to bring the water to the boil, you can put the lid on your pot to speed up the process
- Once you have followed the time required for preserving, turn the heat off and leave the jars to stand for 5 minutes before removing
- Remove the jars using a jar lifter if you have one, and place them on a wire rack and leave to cool for at least 12 hours
- Check to see if your jar is properly sealed. The lid should not flex at all. If it does, you need to refrigerate the contents and use them straight away. You can decant them in to a sterilized glass jar if you wish. If the jar has sealed properly you can remove the band and store the preserves in your pantry for up to one year. Remember to label the jars with the date!
Spiced Plum Sauce
Spiced Plum Sauce
- 500 g plums stoned
- 150 g fructose
- 250 mls red wine vinegar
- 2 star anise
- 1.25 mls Chinese 5 spice
- ½ dried red chilli
- 2.5 mls salt
- 1.25 mls black pepper
- Place all of the ingredients into a large saucepan
- Stir until combined
- Bring to a boil over a high temperature, stirring until the sugar has dissolved
- Reduce the heat, cover and simmer for 30 minutes
- Press the mixture through a chinois into a large jug
- Remove the jars and lids from the water and dry
- Pour the sauce into preserving jars leaving a head space of 2.5cm
- Centre the lids on the jars and finger tighten the bands on
- Place the jars into the water and leave on a medium temperature until the water reaches 88° Celsius
- Leave to simmer at this temperature for 30 minutes
- Remove from the water and use a cloth to tighten the bands
- Leave to cool completely before labelling with the date
Click on the links for conversions and notes.
I am on leave until the 11th of January. I will reply to comments on my posts when I can during the holidays. May 2016 hold all your dreams and wishes.
What I blogged January 7:
- one year ago – In My Kitchen
- two years ago – Pane Tuscana | Tuscan Bread
- four years ago – Chicken Noodle Soup
- five years ago – Regional and Seasonal Challenge
35 thoughts on “Spiced Plum Sauce Using Star Anise”
That’s a perfect sauce for morning baguette 🙂
Must so try that combination 🙂
Great first canning venture! And this plum sauce sounds fabulous 🙂
Thanks so much 🙂
Yum! This spiced plum sauce sounds amazing.
Thanks Pam 🙂
Never thought to make this myself – looks and sounds delicious and will be giving this a go myself!
I have to remember to use it now 😉
Yum!! This looks delicious! What a great recipe to add some fun flavor to your meals! Thanks for sharing Tandy!
My pleasure Cailee 🙂
It is an interesting idea, I like to add sauce to a meat but I never made one.
And last night I should have used it as we had a stir fry 🙂
Sounds divine, Tandy!
Thanks Liz 🙂
I like the sound of this sauce. Plums are just about to come into season here so once they come down in price, I’ll come back and have a go.
Enjoy using it Fiona 🙂
I love making sauces!
I find it so satisfying to make a large batch and then give jars to friends. I will have to try this recipe! Looks so GOOD!
Thanks for sharing
Please let me know how it works out for you 🙂
I love the sound of the sauce Tandy! And thanks for the super easy and straightforward guide! 😀
I am sure you will love this sauce Lorraine 🙂
I absolutely love the idea of using this plum sauce on vegetable stir fries and a million other uses as well. Maybe even on chicken? I wonder how it would taste.
I will give it a go on chicken as well 🙂
Great detailed tips on jar, I usually get intimidated too. And yeah this sounds awesome on duck!
I am going to try and get some duck this week 🙂
I love savory sauces made of fruits! This plum sauce should go so well with any meat dish!
I am sure it will 🙂
Hi Tandy! What a great recipe! I think plum sauce goes great on dim sum 🙂 I’ve never had it on stir fry, though, so I’ll have to try that! Thanks for the recipe 🙂
And I shall have to try dim sum sometime 🙂
I love Chinese 5 spice so anytime I get to use it in a recipe I get excited 🙂 Yum!
Hope you try this one Sarah 🙂
So yummy, Tandy!
Thanks Sylvia 🙂
Next year we should be getting a massive crop of plums, so I will definitely be making plum sauce. Yours sounds delicious!
Lucky you to have plums to look forward to 🙂