This smoky plum chipotle sauce recipe complements chicken or pork and offers a slight kick from the jalapeño, which can be adjusted to your spice level.
Preparation Time
60 mins
Cooking Time
1 hr 40 mins
Total Time
2 hr 40 mins
Calories
50 Calories
Recipe Instructions
Step 1
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Step 2
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Step 3
Place plums, a few at a time, into a colander set over a large bowl. Squeeze plums in the colander, with gloved hands, forcing juice through the holes of the colander. Discard spent pulp. Repeat to produce 8 cups plum juice.
Step 4
Bring ¾ cup of plum juice, onion, and garlic to a boil in a small saucepan over medium heat. Reduce heat to medium-low, and simmer until the onion is translucent, about 5 minutes.
Step 5
Pour juice-onion mixture into a large pot. Add remaining 7 ½ cups plum juice. Stir in sugar, apple cider vinegar, jalapeño, salt, Southwest chipotle seasoning, roasted garlic seasoning, and liquid smoke flavoring until sugar and salt have dissolved. Bring to a boil over medium heat. Reduce heat to a simmer, and cook, stirring frequently, until sauce thickens, about 1 ½ hours.
Step 6
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack sauce into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Ingredients
6 cups white sugar
1 onion, finely chopped
1 teaspoon liquid smoke flavoring
4 cloves garlic, pressed
8 half-pint canning jars with lids and rings
5 quarts very ripe plums, pitted, or as needed
2 tablespoons Southwest chipotle seasoning
1 tablespoon roasted garlic seasoning
1 jalapeno pepper, finely chopped (remove seeds for milder flavor if desired)
