Plum Sauce for Meat (Winter Preserve)

Cooking method

1. Step 1:

   

   How do you make plum sauce? The first step is choosing your plums. Tart varieties work best for this sauce. I used cherry plums, which are moderately sweet with a nice tang. So, pick out ripe, intact fruit, remove the stems, and wash the plums thoroughly.

2. Step 2:

   

   Pit all the plums and put them in a large bowl or pot.

3. Step 3:

   

   Get the rest of your ingredients ready. For herbs, use parsley and basil—they give the finished sauce a marvelous aroma. Adjust the garlic and pepper to your own taste; if you like things hotter and more fragrant, increase those two.

4. Step 4:

   

   Peel the garlic. Wash the herbs, peppers, and garlic cloves well.

5. Step 5:

   

   Add the salt and sugar to the plums and set the bowl over high heat. Once it boils, lower the heat slightly and cook the plums, stirring, for about 7 to 10 minutes.

6. Step 6:

   

   Meanwhile, seed and stem the chilies and cut them into thin half-moons.

7. Step 7:

   

   Chop the herbs.

8. Step 8:

   

   Press the garlic through a press or grate it on the fine side of a grater.

9. Step 9:

   

   Add the khmeli-suneli to the bowl of plums.

10. Step 10:

    

    Next add the herbs, garlic, and chili. Stir and leave it on the stove for 10 to 15 minutes.

11. Step 11:

    

    Use an immersion blender to purée the plums smooth. Taste for salt and sugar. Since my plums were tart this time, I added a couple more spoonfuls of sugar.

12. Step 12:

    

    Once you're happy with the seasoning, set the bowl back on the stove and cook for another 5 to 7 minutes.

13. Step 13:

    

    Pour the finished plum sauce into pre-sterilized jars and seal with sterile lids. Turn the jars upside down and leave them to cool completely under a warm blanket. Store the jars in a cool, dark place.

14. Step 14:

    

    Done! It's wonderful with chops, poultry, and more.