On the way home from the beach we went to a farm to pick peaches, pears, and plums. The plums we picked were damson plums, which are supposed to be good for making sauces, jams, and preserves. Since I didn’t have time to tackle a canning project, I decided to make a simple plum sauce. It was delicious. Sweet and savory. The best part is it was fast and easy to make.
I used most of the plum sauce to make a chicken dish that I served with split pea soup. (I’ll share those recipes in a later post.) It was so simple to make, but it tasted like a special meal at a fine restaurant. The entire experience made me happy.
- 24 Damson plums
- 2 cups water
- 1/2 cup sugar
- dash of salt
- Put plums in small sauce pan. Add water. Water should just cover plums.
- Put burner on high until water begins to boil. Then turn down to a simmer. Allow simmer until plum skins begin to fall off, about 5 minutes.
- Put a metal strainer over a bowl. Pour the plum mixture into the strainer. Use the back of a spoon to push the liquid and some of the pulp through the strainer. Discard the plum pits and skins.
- Return the strained plum mixture to the pan. Add sugar and a dash of salt.
- Simmer until sauce is desired thickness.
- Use immediately. (I used my plum sauce on cooked chicken breasts that I served with split pea soup.)