Living La Vita Locale: Plums

When I was little, I remember going to this farm stand on Route 130, on the North-bound side, that we accessed from a dirt driveway off of New Albany Rd.  I don’t know who owned the farm, but the driveway cut through fields of vegetables.  The thing I remember most was when the corn was there.  It could be the hottest of hot afternoons, and my mom would pull into that driveway and the corn towering up on either side created this shady lane.  There were trees toward the back of the property and at a certain point in the summer, there were little boxes of plums.  They were very dark red and the flesh was red on the very outside, but turned to bright yellow closer to the pit.  They were sweet and tart and I loved them.

One day, I was out walking one of the dogs and I saw all of these plums all over the ground and I thought, ‘Oh, how sad.  Someone dropped their plums.’  The next day, another neighbor asked me if I thought the guy who lived in the house was ever going to pick the plums.  I looked up from the fruit carnage and saw this little plum tree that was heavy with fruit.  We left a note in his mailbox, and he responded that we could pick the fruit.  So we did.

I dried some, made fruit leather out of some, and ate some fresh.  The next year, my neighbor had moved away, so I picked plums, more plums than I knew what to do with – dried a lot, made a lot of fruit leather, and then started experimenting with Plum Sauce.  This version is very good for quick Sweet and Sour sauce of an Asian-inspired flavor on chicken or pork, works as a dipping sauce for Chinese dumplings, and a base for Barbeque Sauce and Steak sauce (think that kind that has a letter and a number in the name).

Plum Sauce

  • 4 lbs. of plums, pitted and chopped
  • 1 C cider vinegar
  • 1 ½ C honey
  • ½ C molasses
  • 2-inch piece of fresh ginger, minced fine (you can cut back on this if you aren’t that fond of ginger)
  • 1 T salt
  • 1 t mustard
  • 2 jalapenos (seeded or not, depending on how hot you like things)
  • 1 C chopped onion
  • 3 cloves garlic, minced
  1. Combine all of the ingredients EXCEPT the plums in a large pot.  Bring to a boil and boil hard 1-2 minutes.  Reduce the heat and add the plums.  Cook until the mixture is thick and syrupy, about 1 ½ hours.
  2. Prepare canning jars according to manufacturer’s instructions.
  3. Ladle plum sauce into prepared jars and process for 20 minutes.

This yields about 4 pints, but I generally process it in ½ pint jars because I usually use a cup at a time.

How can I use this?

Chicken or pork glaze, mix the sauce with an equal amount of soy sauce.

Quick BBQ Sauce, use ½ C Plum sauce, ½ C ketchup, ¼ C soy sauce, and 1 T of bourbon.

Steak sauce, use ½ C Plum Sauce, ½ C ketchup and 1 T of Worcestershire Sauce.