Reviewed: Oct. 5, 2011

excellent recipe! i slimmed it down to 12 servings (filled an 8 oz jar), followed a prior review and cut the cider vinegar in half, used yellow mustard instead of ground (i was out of ground), and skipped the cloves. i only simmered the recipe for 40 mins because i cut the vinegar in half and the sauce is PHENOMINAL. it will be perfect for not only egg rolls but sweet breads/english muffins too. this is by far one of my new favorite recipes!

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Reviewer:

ladyraina

Cooking Level: Intermediate

Home Town: Grand Haven, Michigan, USA

Reviewed: Apr. 30, 2011

This is a good recipe. Just opened my first jar recently after preserving, and it's very good. Yellow plums are not necessarily the best choice to make this with..a little mild but definitely useable!

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Reviewer:

DONNANDREW

Cooking Level: Expert

Living In: Parksville, British Columbia, Canada

Reviewed: Oct. 13, 2009

First time trying this type of canning. Turned out great! So much better than the store variety. I did put about half of the red pepper flakes in as we are not too crazy about spicy food.

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Reviewer:

Kathy

Cooking Level: Intermediate

Home Town: Barrie, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Sep. 26, 2009

I also used Heidi Eilers suggestion and would make this recipe a 5 star with that.

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Reviewer:

GhöstPepper

Cooking Level: Intermediate

Home Town: Elmira, New York, USA

Living In: Spokane, Washington, USA

Reviewed: Sep. 5, 2009

Nice option from the always sweet treats of plums. Took review advise used only 1/2 cup cider vinegar and 1/2 cup red wine vinegar. I added butter to reduce foam while it reduced and 1 tsp. Louisiana hot sauce for a little bit. Turned out great!

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Reviewer:

Diane Dennis

Reviewed: Oct. 3, 2008

We love this recipe. I did half the vinegar and I'm happy I did. I also added 1TBSP of chili powder. I did not think it should be called spicy though. Even with the addition it was yummy but not spicy. We liked it well enough to make several more batches and we will be giving out our family'd Chinese cookbook with jars of it for my kids teachers for the holidays.

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Reviewer:

Mich

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Nampa, Idaho, USA

Reviewed: Aug. 16, 2008

After reading the reviews, the suggestion by Heidi makes a big improvement to the recipe. The red wine vinegar lets the plum and spice flavors shine through. Spices can be adjusted prior to canning.

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Reviewer:

rfodell

Reviewed: Aug. 4, 2008

This recipe is a nice change from always creating sweet jams or desserts from my plums. Based on the first review, I only used 1/2 cup vinegar (and used red wine vinegar instead). As a result, I did not feel the spices needed to be increased, and yet the sourness of the vinegar did not overpower. I think it will be a good sauce to keep around for those white meat dishes!

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Reviewer:

keeweekid

Home Town: San Diego, California, USA

Living In: Frisco, Colorado, USA

Reviewed: Jul. 17, 2008

Maybe I did something wrong or maybe I just am not a vinegar fan, but after all that work all I taste is sweet vinegar and nothing spicy. I may try this again next year when the plums are ripe, but I will reduce the vinegar and increase the spices.

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