Plum Chipotle Sauce

Recipe View Extract Plum Juice (approximately 20 minutes): Place plums in a colander over a large bowl. With gloved hands, squeeze the plums to extract the juice, discarding the pulp. Aim for 8 cups of plum juice.

Recipe View Sauté Aromatics (approximately 5 minutes): In a small saucepan, combine 3/4 cup of the plum juice with the pressed garlic and finely chopped onion. Bring to a boil over medium heat, then reduce to a simmer and cook until the onion becomes translucent.

Recipe View Simmer and Thicken Sauce (approximately 1 hour 30 minutes): In a large pot, combine the sautéed onion mixture with the remaining 7 1/2 cups of plum juice. Add the sugar, apple cider vinegar, Southwest chipotle seasoning, roasted garlic seasoning, jalapeno pepper, salt, and liquid smoke flavoring. Stir until the sugar and salt dissolve. Bring to a boil over medium heat, then reduce to a simmer and cook until the sauce thickens, stirring frequently to prevent burning.

Recipe View Sterilize Jars and Lids (approximately 10 minutes): Sterilize the canning jars and lids in boiling water for at least 5 minutes.

Recipe View Fill and Seal Jars (approximately 15 minutes): Pack the hot sauce into the sterilized jars, leaving 1/4 inch of headspace at the top. Run a knife or thin spatula around the inside of each jar to release any trapped air bubbles. Wipe the rims of the jars clean with a moist paper towel. Top with lids and screw on the rings.

Recipe View Process Jars (approximately 20 minutes): Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the filled jars into the pot, ensuring they are spaced apart. Add more boiling water if needed to cover the jars by at least 1 inch. Bring the water back to a full boil, cover the pot, and process for 10 minutes.

Recipe View Cool and Check Seals (approximately 2-4 hours): Remove the jars from the stockpot and place them on a cloth-covered surface to cool completely. Once cooled, check the seals by pressing on the center of each lid. If the lid doesn't move, the jar is properly sealed. Store in a cool, dark place.