Chinese Plum Sauce Recipe - cider vinegar

Method

• Combine the plums, vinegar, brown sugar, soy sauce, ginger, garlic, and star anise in a large nonreactive pot, and bring to a boil. Reduce the heat and simmer until thickened, 20 to 25 minutes. Fish out the star anise and discard. Puree the sauce with a stick blender.
• Ladle into bowls or jars. Cool, cover, and refrigerate for up to 3 weeks.
• Use the boiling-water method. Ladle into clean, hot 4-ounce or half-pint canning jars, leaving 1/4 inch of headspace. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 10 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.