Authentic Chinese Plum Sauce

Step 1

Place all the ingredients except for the spice mixture in a medium-sized pot and bring to a boil.  Reduce the heat to medium-low and simmer uncovered for 30 minutes.  Use an immersion blender or transfer to a blender to puree until smooth (then return to pot).

Step 2

Place the whole spices (skip if using store-bought five spice powder) in a small dry pan and toast over medium-high heat just until fragrant.  Be careful not to scorch the spices or they will taste bitter.  Let the spices cool and then place the whole spices in a piece of cheesecloth tied shut with string or in a tea sachet.  Do the same if using store-bought ground five spice powder.

Step 3

Place the spice packet in the pot with the plum sauce and continue to simmer uncovered for 25-45 minutes until the sauce is thickened to the desired consistency.  Discard the spice packet.  Let the sauce cool.  Store in the fridge in an airtight non-reactive container.  Will keep for up to 2 weeks.

Step 4

CANNING INSTRUCTIONS:  Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes.  Turn off the heat and let sit for 5 minutes.  Remove the jars and let sit undisturbed for 24 hours then check the seals.  Will keep in a dark, cool place for at least a year.