Plum Tarragon Sauce Recipe
A tart sauce made with sweet plums and spiced with tarragon. This is perfect served over red meat or with rich cheese.
Servings: 4 half pint jars
- 5 cups ripe plums, pitted and diced
- 2 cup sugar
- 3 tablespoon lemon juice
- 1 large sprig of tarragon, leaves removed and chopped, plus more for garnish
Prepare your water bath and sterilize jars and lids for canning.
In a large Dutch oven, jam pan or similar, combine 4 c. plums and 1 c. sugar over medium-high heat. Cook for 5 or so mins. until the juice is really coming out of the fruit (the juice should be covering or almost covering the pieces of plum) and all the sugar is dissolved. Add your tarragon leaves and cook for one more minute; remove from the heat and puree with an immersion blender until smooth. Push the puree through a wire strainer, using a spoon to get as much pulp through as possible; discard the remaining skins and tarragon.
Return the sauce to the heat and add the reserved 1 c. sugar, lemon juice and the reserved 1 c. plums. Bring to a boil and boil hard for about 3 minutes, longer if you’d like a thicker sauce. (Be careful to keep stirring to prevent sticking and burning.)
Ladle the hot sauce into hot jars, add sprigs of tarragon if desired, wipe rims and affix lids and rings.
Process in the water bath for 10 mins. and then remove your jars to a clean, towel-lined counter. Allow the jars to sit undisturbed overnight and check for seals; properly sealed jars will keep for up to a year in a cool, dark place.