I sneak in when few people are around, pick as fast as I can, stuff the plums in my pack and nonchalantly exit said location quickly. This is sweet and spicy. A lot of them are actually more like woody bushes than proper trees. For some reason illicit fruit always tastes best. Remove and place onto a paper towel-lined tray; the heat will dry them naturally or you can dry them with paper towel. Turn off heat and allow jars, lids, and rings to sit in hot water until you need them. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.
To receive this newsletter in your inbox, sign up here! There were 69 comments total, 12 were my responses. So I decided to make a sweet and spicy, Asian inspired plum sauce with my extra plums. Fish out the star anise and discard. Keep in the fridge for months after opening. Remove and discard the star anise and puree the mixture until smooth.
Asian Plum Sauce (Market Monday) | Let's Dish Recipes
We ate some with chicken and liked it very much. Top with a new lid and band. There were 69 comments total, 12 were my responses. Since it would be strange for me to win my own prize, I used a random number generator to select a random number between 1 and
Asian Plum Sauce
Description: Nice to make rather than a sugary jarful. Before serving garnish with fresh sliced scallions green onions. Use the boiling-water method. Combine the plums, vinegar, brown sugar, soy sauce, ginger, garlic, and star anise in a large nonreactive pot, and bring to a boil. Pour into warm, sterilised bottles, then seal and store in a cool place for weeks before serving.