I've been making spiced plum jelly this morning and I still had some leftover plums. They're small plums, so they are a PITA to pit. It's much easier to cook them then strain the pits out. So, what can I make using that method? I found a good recipe for Authentic Chinese Plum Sauce on this web site:
https://www.daringgourmet.com/homema...ce-duck-sauce/ I'm going to try to make it this week.
The website also has some other cool Asian sauce recipes s/a Hoisin, Black Bean & Yum Yum. I may try to make the fermented black bean sauce too, but I'll need to get some fermented, black soy beans first. I think that all of these sauces would make great Christmas gifts, since they are canned like jams and jellies.