Plum – Chili Sauce
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 2 hrs |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 kg plums or plums
- 1 kg sugar
- 1 liter vinegar (white brandy vinegar; 5-8%)
- 250 grams salt
- 400 g spice mixture (Pul Biber)
- 10 cloves garlic, pressed to taste
- 60 g curry powder (Madras curry), hot
- 40 g spice mixture (Garam Masala)
Print Recipe
Pin Recipe Instructions
- Steam plums (pitted or not) with 1 cm of water in a pot with the lid closed until they are soft and juice comes out. Let cool down a little (approx. 50 - 80 ° C). Pass through a coarse (salad) sieve to separate from stones and shells.
- Mix the plum jam with the rest of the ingredients and simmer over a very low heat for about 30 - 45 minutes (do not boil bubbly!). Stir occasionally to more often, otherwise the thick sauce will bake. Then fill into clean, sterilized screw-top jars.
- Due to the high content of vinegar, salt and sugar, the preserve lasts longer than normal jam. The sauce tastes really delicious for around 2 - 3 years, after which it loses a bit of whistle and sharpness. If opened, it will keep for 2 - 4 months without refrigeration.
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