Even though it's fair week I ended up canning today and on my birthday no less. But when you find a deal you just have to take advantage of it, right!? Well I thought so today anyway.
Once again I've been experimenting with my new canning book, Canning for a New Generation, and I modified their plum sauce. We use plum sauce in stir fry's and it's in my Lo-mein recipe that I finally perfected this winter. I also love Mu Shu Pork (or just vegetables) though I rarely make it because it's a little fussy. If you ever do make Mu Shu though you must have a good plum sauce!
Here's what I did (slightly modified from the original.)
1 cinnamon stick, 2 pieces of star anise, 1/2 teaspoon of fennel seeds (tie all into cheesecloth "bag")
5 lbs plums coarsely chopped and pitted
1 large onion coarsely chopped
4 T. minced garlic
2 t. ginger
1/2 cup cider vinegar
1/4 cup soy sauce
1 3/4 cup brown sugar
1/2 cup raisins
1/2 t. red pepper flakes
Place all ingredients in pot and simmer until onion is soft. Remove the cheese cloth bag and in two or three batches puree in the blender. Return to the pan and cook another 10 minutes till slightly thickened and darker. Add more soy sauce or brown sugar to get desired taste (what I actually used is in the list above, already adjusted but to each his own!) Go ahead and Water Bath Can processing 5 minutes for pints.
It very much tastes like the very small jar of plum sauce I've been used to purchasing for $3.99 a jar!