Chili Ginger Plums

Good use out of my mason jars

Grocery store plums are not always too good. Yellow and firm, sometime sour meaning very unripe. Be it chance or a better crop, the plums at my local green stand are beautifully red, sweet with a balance of tangy and floral notes. I can't stop consuming them, so I decided to preserve a bunch for later. Little did I realize that these already outstanding plums could be made better. A splash and pinch of assorted spice, balsamic, a portion of a hot pepper and sugar brings out the savory nature of the plums making them a perfect pairing for serious proteins. Think braised pork, bbq tofu, or short ribs all slathered with the softened spicy plums.

especially bright and plum-y

Chili Ginger Plums
2 lbs plums, quartered with stems and pits removed
2 tsp ground ginger
1 tblsp chili powder
1 small hot pepper (optional)
1 tsp ground clove
1 tblsp allspice
1/2 tablespoon salt
1/4 cup sugar
1 cup white vinegar
1 cup balsamic vinegar

Add all ingredients into a saucepan. Bring to a boil and lower to a simmer. Cook until plums are soft, 5-10 minutes. Using a fork add plums to a clean mason jar. Continue simmering the chili syrup until thickened, about 20 minutes. Remove hot pepper, and pour over plums. Close and chill. The plums should keep for 2-3 weeks in the refrigerator.

Finished chili ginger plums belong in a horror show