Plum Sauce

I got my hands on some plums recently.  Half, these large ones, and half the small ones.  So I had big fun in the kitchen.

This plum jam was just plums and sugar, no added pectin.  Note the plastic lids, which means they aren't sealed for shelf storage; they're going straight into the freezer.

And then there's the plum sauce.

Plums, honey, garlic ginger.  Boiled and simmered and pureed in the blender.

Quick to make and wonderful over steak, chicken, ribs.
Yum.  Now I'm hungry.

PLUM SAUCE

1 1/2 lbs. plums, halved, pitted, and sliced into wedges (mine made about 2 1/4 c. plum pulp)
1 T. water
3 T. honey
2 t. grated fresh ginger (I used the pre-grated stuff in the jar you get in the produce section)
2 cloves garlic, finely chopped
3 T. soy sauce

Combine in medium saucepan the plums, water, honey, ginger, and garlic.  Bring to boil, then lower heat and simmer, covered, for about 5 minutes.  Remove from heat and stir in soy sauce.  Let cool slightly, then, in small-ish batches, puree in blender until smooth.  Pour into containers and enjoy over ribs, chicken, etc.  I'll bet it would also be good as a dipping sauce for egg rolls.

(NOTE:  This recipe was one I clipped from a magazine ages ago; my guess is it's from Family Circle)