Plum (Yum!) Sauce - No Sugar

Start with very ripe black plums. Our local “99 cent Only” store had them at two pounds for 99 cents, so I cooked six pounds. Remove pits.

Chop briefly in batches in food processor to break up the skins; do not puree.

Cook slowly in large pot (I used a six-quart stainless steel dutch oven) until the sauce reaches 165 to 170 degrees Fahrenheit. Stir frequently (every couple of minutes) to scrape up any fruit that catches on the bottom. Do not let it scorch or the whole batch will taste burned.

Let cool to room temperature. Add approximately one to two tablespoons Splenda for every pound of fruit. You could always sweeten with sugar while still hot, if you prefer.

Mix in thoroughly. A pinch of salt will enhance the overall flavor, but of course is optional.

You will have a gorgeous, ruby red, slightly chunky sauce. Refrigerate or freeze. I freeze in zipper sandwich bags; always thaw them in a bowl to ensure they don’t leak and make a mess in your refrigerator.

Enjoy as a topping for toast or biscuits instead of jam, or pour over ice cream, cheesecake, or angel food cake. Use in a fruit or yoghurt smoothie. With the addition of vinegar, brown sugar, dried minced onion, ginger (dried or fresh), garlic, chili flakes, and soy sauce to your taste, it makes a great plum dipping sauce for egg rolls, pork, or chicken.