Back in July I had gotten what felt like a million and half plums from our neighbors.
And while scrolling through Pinterest one day trying to figure out how to use all of them I stumbled upon the concept of Plum BBQ Sauce. At the moment I had none of the other ingredients needed to make the versions I was seeing so I decided to can the plums solo to use later on.
Flash forward to now and all of the recipes I “bookmarked” for this day all day they need fresh plums. Crap. So I had to come up with another recipe. On. My. Own… and it turned out great! Slightly spicy and also wonderfully sweet from the plum juice.
Plum BBQ Sauce
- 24 oz Ketchup
- 32 oz Plum Juice
- 1 tsp Ground Ginger
- 1/2 cup Brown Sugar
- 1/2 cup Red Wine Vingear
- 3 TBSP Balsamic Vingear
- 1 cup Water
- 1/2 Lemon (juiced)
- 1/2 tsp Cayenne Pepper
- 1 tsp Garlic Powder
- 1 tsp Salt
1. Mix all dry ingredients in the bottom of a large pot.
2. Add in wet ingredients whisking together as you go to not form any clumps.
3. Bring to boil at Medium High heat and then let simmer for 20 minutes. Then pull off the heat.
4. Once cooled store in glass jars for 2 months in the fridge.
This recipe made me several jars of different sizes so I can give them away as gifts to neighbors.
Let me know your thoughts, cares, or questions in the comment section below!
Living. Loving. Canning.
Emily A G