Plum Chipotle Sauce
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Place the plums, a few at a time, into a colander set over a large bowl
2
With gloved hands, squeeze the plums in the colander, forcing the juice through the holes of the colander
3
Discard spent pulp, and repeat to produce 8 cups of plum juice
4
Pour 3/4 cup of plum juice into a small saucepan with garlic and onion, place over medium heat, and bring to a boil
5
Reduce heat to medium-low, and simmer until the onion is translucent, about 5 minutes
6
Pour the juice-onion mixture into a large pot, and add the remaining 7 1/2 cups of plum juice
7
Stir in the sugar, apple cider vinegar, Southwest chipotle seasoning, roasted garlic seasoning, jalapeno pepper, salt, and liquid smoke flavoring until the sugar and salt have dissolved
8
Bring the mixture to a boil over medium heat, reduce heat to a simmer, and cook the sauce down until thickened, about 1 1/2 hours
9
Stir frequently to prevent burning
10
Sterilize the jars and lids in boiling water for at least 5 minutes
11
Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top
12
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles
13
Wipe the rims of the jars with a moist paper towel to remove any food residue
14
Top with lids, and screw on rings
15
Place a rack in the bottom of a large stockpot and fill halfway with water
16
Bring to a boil over high heat, then carefully lower the jars into the pot using a holder
17
Leave a 2 inch space between the jars
18
Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars
19
Bring the water to a full boil, cover the pot, and process for 10 minutes
20
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool
21
Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all)
22
Store in a cool, dark area