There’s something magical about the transition from summer to fall. We have time to catch up on some things that we couldn’t endure during the summer, like baking. And you may already be thinking about the holidays; I am. On a recent trip to Costco, I picked up some plums only to discover that I’m the only one in my house who actually likes plums. Oops—major Costco fail!
So before they all went bad I decided to try this recipe. During the summer when I was bombarded with mulberries I decided to freeze them as I harvested. Which was a great decision! Please take note of this for next year. Mulberries are pretty popular here in Maryland and often times you can pick them from public spaces or ask the neighbor and I bet they wouldn’t care if you came and harvested some.
This Plum Mulberry Sauce recipe perfectly captures these juicy fruits into a versatile sauce that enhances both sweet and savory dishes. Let’s put a spin on Thanksgiving this year and serve this sauce to accompany the turkey.
Health Benefits
Plums are rich in flavor and an excellent source of vitamins C and K. These vitamins help boost the immune system and support bone health. Their high fiber content promotes digestion, making them an ideal fruit to include in your diet to keep your gut happy. And if you have been with me for a hot minute, you know I always talk about gut health!
Mulberries, often considered a superfood, are loaded with antioxidants. They are especially high in resveratrol, a powerful compound that supports heart health and may help reduce inflammation. Mulberries are also a good source of iron and vitamin C, providing energy and supporting your body’s natural defenses.
Together, these fruits create a nutritional powerhouse that’s not only delicious but good for you, too!
How to use this sauce:
- Pair with Cheese: The Plum Mulberry Sauce pairs wonderfully with soft cheeses like brie or goat cheese. Pour lightly over the cheese before serving on a cheese board or place in a small bowl for guests to serve themselves.
- Serve Over Yogurt or Oatmeal: Stir a bit into your morning yogurt or drizzle over oatmeal for a flavorful, antioxidant-rich addition to your breakfast routine.
- Use as a Glaze for Meat: Try glazing chicken or pork with it during cooking for a sweet and savory twist.
- Swirl into Desserts: Add a fruity swirl to ice cream or use it as a filling for cakes and pastries.
With just four ingredients—plums, mulberries, sugar, and lemon juice—you can create a delicious homemade sauce that stores well and can be enjoyed for months to come.
Once you’ve made the sauce, you can preserve it through canning, making it a great option for gifting or for savoring through the colder months when fresh fruit is no longer in season.
INGREDIENTS:
4 cups of plums pitted and chopped
2 cups mulberries, stems removed.
2 cups of granulated sugar
1 tablespoon of lemon juice
INSTRUCTIONS:
Prepare the Plums: Wash, pit, and chop the plums. No need to peel them.
Prepare the mulberries: wash and remove stems.
Place plums and mulberries in a high-speed blender like a Vitamix.
Cooking the Jam: In a large saucepan, combine the plum and mulberry mixture with the sugar, and lemon juice. Bring to a boil over medium heat, stirring frequently.
Simmer and Thicken: Reduce the heat and let the mixture simmer for about 30 minutes, stirring occasionally.
Canning: Carefully ladle the hot jam into hot sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims, seal them with lids, and then add them to the water bath canning for processing.
Process jars for 10 minutes, adjusting for altitude. Turn off the heat, remove the lid, and let the jars stand for 5 minutes. Remove jars and cool for 12-24 hours. Check lids for seal; they should not flex when the center is pressed.
