Few things give me the type of joy I feel after a morning of canning. The fun of picking the fruit, preparing it for the jars, hearing the "ping" of sealing lids and the gleam of the colorfully filled jars. It's cooking at its best.

My mother's fruit trees were dripping with perfect peaches and Italian plumbs. Free for the taking and prime for canning. Oh sure there was some eating of the fresh fruit but the idea of popping open a can to savor this winter is what inspires me. Peaches are a labor of love with all that peeling of skin and syrup making. I put some up in the freezer as well.

I used half of the plums gathered to make Chinese plum sauce. Nice little treats to give at the holidays and oh so good with spring rolls. Yes, there are gluten free spring roll skins.

Here's the recipe I used.

Chinese Plum Sauce

8 cups plums pitted and halved (about 3 pounds)
1 chopped onion
1 cup water
1 tablespoon ginger root minced
2 cloves garlic minced
1/2 cup white sugar
1/2 cup brown sugar
3/4 cup rice vinegar or cider vinegar
1 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon cayenne chili
1/4 teaspoon clove
1 inch chunk of tamarind paste
1/4 teaspoon Chinese Five Spice
1 tablespoon tamari

In large heavy saucepan, bring plums, onion, water, ginger, tamarind paste and garlic to boil reduce heat and simmer on low for 30 minutes. Puree in food processor or blender. Return to pan and add the rest of the ingredients. Bring to a boil, stirring, then cook on low until the consistency of applesauce, about 45 minutes.
Fill and seal in sterile jars. Process in boiling water bath for 20 minutes.