Serves 40
60 min
Plum Tarragon Sauce
Recipe GLPR246de64d3f4d23
A vibrant, homemade preserves-style sauce combining ripe plums with fresh tarragon for a unique sweet and herbal flavor. Perfect for spreading on toast, swirling into yogurt, or serving alongside roasted meats and poultry. This recipe uses a water bath canning method for long-term shelf storage.
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Ingredients
3 tablespoons lemon juice
5 cups ripe plums, pitted and diced
2 cups sugar
1 large sprig fresh tarragon, leaves removed and finely chopped, plus more sprigs for garnish
Directions
Prepare a water bath canner with hot water and sterilize your canning jars and lids according to standard canning procedures. Set aside to keep warm.
In a large heavy-bottomed pot or Dutch oven, combine 4 cups of the diced plums with 1 cup of the sugar over medium-high heat. Cook for about 5 minutes, stirring occasionally, until the plums release their juices and the mixture is covered or nearly covered with liquid. Ensure all the sugar has completely dissolved.
Add the chopped tarragon leaves to the pot and cook for 1 additional minute, stirring gently to distribute the herb throughout the fruit.
Remove the pot from the heat. Using an immersion blender, puree the plum mixture until completely smooth and uniform in texture.
Pour the puree through a fine-mesh wire strainer set over a clean bowl. Use the back of a spoon to press the pulp through the strainer, extracting as much sauce as possible while leaving behind the skins and tarragon solids. Discard the remaining pulp.
Return the strained sauce to the pot. Add the remaining 1 cup of sugar, the lemon juice, and the reserved 1 cup of diced fresh plums. Stir until the sugar is fully dissolved.
Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking and scorching on the bottom of the pot. Boil vigorously for approximately 3 minutes for a thinner sauce consistency, or continue boiling longer (up to 8-10 minutes) if you prefer a thicker, more jam-like texture. Stir constantly throughout boiling.
Carefully ladle the hot sauce into hot sterilized jars, leaving about ¼ inch headspace. If desired, add a small sprig of fresh tarragon to each jar for garnish.
Wipe the rims of each jar with a clean, damp cloth to remove any sauce residue. Place the sterilized lids on the jars and screw on the metal rings until snug but not overly tight.
Process the filled jars in the prepared water bath canner for 10 minutes, ensuring the jars are fully submerged under water. Remove the jars and place them on a clean counter lined with a towel.
Allow the jars to cool completely and remain undisturbed overnight. Check each jar for proper sealing by pressing down on the center of the lid—it should not flex or pop back. Properly sealed jars will keep for up to one year stored in a cool, dark place.
