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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



This will be the absolute last plum based preserve I can make this year. It’s so late in the game that these plums have been waiting in the freezer pureed for the better part of a month. I defrosted them last night, now they are ready to go. Some will be made into fruit leather. The rest will fill up my few remaining jars with plum dipping sauce. This is a mild plum sauce. If you like plum sauce with a bit of a kick, add 1/2 teaspoon of red chili paste, or more, with the chili flakes. Recipe makes 5 jars of 250 ml plum dipping sauce.

5 cups plum puree
[I estimate this to be about 1 kilo or a bit more than 2 lb of fresh plums.]
1/3 cup liquid honey
1 Tbsp fresh grated ginger
1 Tbsp wine vinegar
1/2 Tbsp fresh minced garlic
a very small pinch of chili flakes
1/8 cup soy sauce
Fruit Fresh

• Pit and chop the plums.
• Puree them in a blender or put them through the food processor
• Place them in a large pot along with the honey, ginger, wine vinegar, garlic and the chili flakes.
• Bring it to a boil, then reduce heat and simmer for 15 minutes. Be careful, this can scorch easily. Keep the temperature on low simmer and stir it often.
• If you make it for immediate use or intend to keep it in the fridge for awhile, 15 minutes of cooking is sufficient besides the sauce can be thickened with a little cornstarch. If you intend to can the dipping sauce, keep simmering until the consistency of jam. You will know its ready, because the top will be shiny. The sauce will thicken as it cools, but keep in mind that you still have to add a 1/8 cup of soya sauce.
• Once the sauce is the desired thickness, remove from heat and stir in the soy sauce.
• Pack the hot plum sauce into hot sterilized jars and process the usual way.



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