Summary

Ingredients

• 1 kg plums
• 200 g suar
• 2 teaspoons sea salt
• 1 teaspoon star anise
• 2 teaspoons chilli flakes
• 1 teaspoon pepper, (Szechuan pepper)
• 1 teaspoon black pepper from the mill
• 50 ml soy sauce, dark
• 100 ml red wine vinegar

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Instructions

1. Wash, stone and dice the plums. Mix with sugar and salt and let stand for at least 2 hours so that they can draw juice.
2. Mortar the star anise and Szechuan pepper and add to the plums together with the chilli flakes and black pepper. Bring the plums to the boil and then cook them very soft over a low heat. Strain the plum jam and slowly reduce it together with the soy sauce and vinegar. It should have a thick consistency.
3. If necessary, season with sugar, salt, pepper, vinegar or soy sauce.
4. Pour hot into twist-off jars and close immediately.
5. The sauce tastes particularly good with roasted or grilled duck.