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Fresh Plum BBQ Sauce

I have an Italian Prune plum tree that produces tons of fruit most years. I discovered this recipe one year since plums and barbeque season coincide. Very easy to make and it's worth popping some in the freezer for fall and winter.

Italian plums are freestone and often small being about 2 inches long. If you use a Japanese variety or cross, you don't need as much, and the texture will be different.

What you need

  1. Approximately 1 lb Italian purple plums (about 14), pitted cut into 1/4 to 1/2 inch pieces
  2. 1 medium onion, finely chopped
  3. Olive Oil
  4. 1 - 1 1/2 cups water
  5. 1/4 cup plum jam (I use the plum jam I make from our cherry plum tree which is nice and tart)
  6. 1 tbl balsamic vinegar
  7. 1 tbl Dijon mustard (optional)
  8. salt and pepper

How to make it

  1. In a saucepan, sauté onion in oil until translucent
  2. Add remaining ingredients* and simmer for about 1 hour, until thickened and plums are falling apart
  3. Cool to room temperature

*The Dijon mustard makes the sauce murky, so I often leave it out for appearance sake. It will help thicken the sauce, but I think without is perfect. This is good with any grilled or smoke cooked meat, but especially with Chicken, Turkey and Pork

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