A couple weeks ago, I taught my annual weekend-long workshop up at the Omega Institute in Rhinebeck, NY. I took nearly 150 pounds of produce up with me for the class and came home with just 15 pounds of stone fruit (it was a true canning achievement). The peaches, nectarines, and just a few plums went into the stone fruit drizzle I posted about last week.
I divided the remaining ten pounds of plums into two colanders. One of the piles became a slightly larger batch of the spiced plum jam I posted last year. The second pile became this plum ginger sauce (though really, you could also call it a drizzle if you prefer).
The finished sauce is a good one for savory applications. It is a tasty player in marinades. Add a squirt of sriracha and use it as a dip for salad rolls. And it makes a really great sweet addition to vinaigrettes.
Plum Ginger Sauce
- 5 pounds plums pitted
- 3 cups sugar
- 2 tablespoons grated fresh ginger
- Prepare a boiling water bath canner and four pint jars.
- Pit and roughly chop the plums. Place them in a low, wide, non-reactive pan and add the sugar and ginger.
- Place pan over medium-high heat. Bring to a boil and cook, stirring regularly, until the fruit softens and had reduced by about half.
- When the sauce is finished cooking, use an immersion blender to puree it smooth.
- Funnel jam into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
- When time is up, remove jars from canner and let them cool on a folded kitchen towel.
- When jars are cool enough to handle, check the seals. All sealed jars are shelf stable for up to one year. Any unsealed jars should be refrigerated and used promptly.