Chinese plum sauce is the perfect recipe to preserve summer plums into a lightly sweet, lightly tart, and lightly spiced condiment that has many uses.Yield: roughly 1 cup of sauce*
Combine pitted and chopped plums with the remaining ingredients in a medium saucepan. Bring the mixture to a boil over medium high heat.
Reduce the heat to medium and simmer, uncovered, until the plum skins are very soft, 20 min.
Remove the pan from the heat and remove the half star anise. Puree the mixture with a stick blender until smooth. (Or, let the mixture cool slightly and transfer it to a blender and blend until smooth).
Return the mixture to the heat and bring it to a hard simmer over medium high heat, stirring often to prevent sticking. Cooking until the sauce is thick and jammy, roughly 20 minutes.*
Remove from heat and let cool if refrigerating for up to 3 weeks.
