Chinese Plum Sauce

https://www.seriouseats.com/chinese-plum-sauce-recipe

INGREDIENTS

• 2 pounds plums, pitted and chopped
• ½ cup cider vinegar
• ½ cup brown sugar, lightly packed
• ¼ cup soy sauce
• 3 tablespoons freshly grated ginger
• 2 garlic cloves
• 1 star anise

DIRECTIONS

1. Prepare: Combine the plums, vinegar, brown sugar, soy sauce, ginger, garlic, and star anise in a large nonreactive pot, and bring to a boil. Reduce the heat and simmer until thickened, 20 to 25 minutes. Fish out the star anise and discard. Purée the sauce with a stick blender.

2. Refrigerate: Ladle into bowls or jars. Cool, cover, and refrigerate for up to 3 weeks.

3. Can: Use the boiling-water method. Ladle into clean, hot 4-ounce or half-pint canning jars, leaving ¼ inch of headspace. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 10 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.