Plum Chipotle Sauce Good Recipes

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Plum Chipotle Sauce

"When plums are in season, this is a first-rate opportunity to placing up jam with all the ones plums. This is a splendid addition with beef, fowl, or as a topping on cream cheese served with crackers."

Ingredients :

five quarts very ripe plums, pitted, or as needed
four cloves garlic, pressed
1 onion, finely chopped
6 cups white sugar
half cup apple cider vinegar
2 tablespoons Southwest chipotle seasoning
1 tablespoon roasted garlic seasoning
1 jalapeno pepper, finely chopped (get rid of seeds for milder taste if preferred)
7 teaspoons salt
1 teaspoon liquid smoke flavoring (optional)
8 1/2-pint canning jars with lids and jewelry

Instructions :

Prep : 1H	Cook : 128M	Ready in : 4H40M

Place the plums, some at a time, right into a colander set over a large bowl. With gloved palms, squeeze the plums inside the colander, forcing the juice thru the holes of the colander. Discard spent pulp, and repeat to produce 8 cups of plum juice.
Pour three/4 cup of plum juice right into a small saucepan with garlic and onion, area over medium heat, and bring to a boil. Reduce warmness to medium-low, and simmer till the onion is translucent, approximately five minutes.
Pour the juice-onion combination into a large pot, and add the closing 7 half of cups of plum juice. Stir inside 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. Bring the aggregate to a boil over medium warmth, reduce heat to a simmer, and cook dinner the sauce down until thickened, approximately 1 half hours. Stir regularly to prevent burning.
Sterilize the jars and lids in boiling water for as a minimum five minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/four inch of the top. Run a knife or a thin spatula around the insides of the jars when they were crammed to take away any air bubbles. Wipe the rims of the jars with a wet paper towel to eliminate any meals residue. Top with lids, and screw on earrings.
Place a rack inside the bottom of a massive stockpot and fill halfway with water. Bring to a boil over excessive heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space among the jars. Pour in more boiling water if essential till the water stage is at the least 1 inch above the tops of the jars. Bring the water to a full boil, cowl the pot, and process for 10 minutes.
Remove the jars from the stockpot and area onto a fabric-blanketed or wood floor, several inches apart, until cool. Once cool, press the pinnacle of each lid with a finger, making sure that the seal is tight (lid does no longer move up or down in any respect). Store in a cool, dark area.

Notes :

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