Make your own lightly spicy canned plum sauce for recipes and as a condiment on meats and Asian dishes. It's super easy, tastes delicious, and makes fun gifts.
In addition to Addictive Tomato Chutney, this canned plum sauce is one of my must-have condiments to have on hand throughout the year. It adds a wonderful flavor to vegetable stir fries and baked (or grilled) chicken and pork.
One of my favorite ways to use it is with faux moo-shu chicken or pork, made easy and accessible by using flour tortillas for the Chinese pancakes. Simply stir-fry cabbage, broccoli and carrots with some thinly sliced meat, add a little sauce made of soy sauce, rice vinegar, garlic and ginger at the end of stir-frying, and serve it with the tortillas and this canned plum sauce. Dinner done!
The flavor of this is SO good - I think its way better than the store bought stuff. And it's really easy to make - it's a good beginner canning recipe. It's also a lot cheaper than the small little bottles in stores, especially if you grow or can find the plums for free.
Make Canned Plum Sauce
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I like to use Italian plums for 2 reasons:
- They are drier so take less time to thicken and
- They grow in abundance around here, so I can usually find them for free (and if you have access to Italian plums, they make the BEST dried plums ever - definitely not your mother's prunes!)
But I have made this with regular plums and other than being a lighter color and taking a bit longer to cook, it was just as good. Your sauce will be the color of whatever type plum you use - Italian are dark, so this sauce is, too.
I used to hand chop all the ingredients for this sauce, but when I discovered how easy the food processor made canning tomato chutney and my favorite salsa, I now use the processor for this recipe, too. Simply cut the plums in half, remove the pit, and just throw them in the food processor.
Tip: after many years using a couple of cheap, not great food processors, this is the best price-best quality food processor I use and recommend now.
Use the processor to finely chop the onions, too, if you'd like and then throw these and all the other ingredients in a large heavy-bottomed pot.
Cook for about an hour on low, stirring occasionally so it doesn't stick to the bottom. This plum sauce literally takes just a few minutes to prepare - the rest is just stirring and canning.
After an hour, use an immersion blender to make a smooth sauce, incorporating the skins and onions. Just process for a minute until desired consistency.
Let the plum sauce cook until it's thick and syrupy - usually about another 45 minutes to an hour.
Tip: it really wants to stick to the bottom as it thickens, so plan on hanging around the kitchen so you're available to stir every now and then.
Prepare lids, jars, and canner while sauce cooks (here is a list of the essential canning tools I use and love). Read my easy step-by-step canning tutorial here or check out this companion video tutorial if you're new to canning (both updated with current safety information):
Transfer to clean, warm half-pint jar, leaving 1/4-inch headspace, and attach lids.
Tip: I recommend only stainless steel utensils and canning funnel when dealing with boiling-hot food items - this list contains all the canning supplies I use.
Process for 20 minutes in a boiling water canner, turn off heat and let sit for 5 minutes before removing jars. Cool and store for up to 18 months.
(Note: I now use a stainless steel canner with a glass lid and smooth bottom that I recommend to everyone! It can be used on smooth-top ranges and monitoring the boil through the glass is easier and safer, plus you can fit more jars into each batch.)
I think you will love this canned plum sauce as much as I do! Plus it makes terrific gifts. A basket of this with some Asian sauce ingredients (soy sauce, rice vinegar, ginger, garlic, etc.) and a few recipes to use it would be so fun, wouldn't it?
Spicy Canned Plum Sauce Recipe
Ingredients
- 4 pounds plums washed, cut in half and pitted (or amount needed to equal 8 cups of food-processed chopped plums)
- 3/4 cup chopped onion about 1 medium
- 1½ cups brown sugar
- 1 cup white sugar
- 1 tablespoon dry mustard
- 2 tablespoons dry ground ginger
- 1 tablespoon salt
- 2 cloves garlic minced, about 2 teaspoons
- 2 teaspoons red pepper flakes or to taste
- 1 teaspoon ground cinnamon
- 1 cup cider vinegar
Instructions
- Chop plums in a food processor and transfer to a large heavy-bottomed pot (it should equal 8 cups chopped plums). Chop onions in processor and add them to the plums.
- Combine the remaining ingredients with plums and onions, bring to a boil and then reduce heat. Cook until thickened, about an hour.
- For a smooth sauce, puree with an immersion blender right in the pot (optional if you'd like a chunkier sauce, though it helps speed the cooking time) and continue cooking for another hour, or until the sauce reaches the desired thickness.
- Ladle sauce into hot jars, leaving 1/4-inch headspace. Attach lids and rings. Process 20 minutes in a boiling-water canner. Turn off heat, remove lid and let jars sit in canner to cool for 5 minutes. Remove to a cloth to cool completely.
- Test lids, label jars, store and use within a year to 18 months.
Notes
Nutrition
Other easy canned condiments you may like:
Canned Addictive Tomato Chutney
Perfect Homemade Canned Pizza Sauce
Note: this recipe for canned plum sauce was originally published in 2011 and has been updated with larger photos, pinnable image, clearer formatting and printable recipe. Enjoy!
Disclosure: affiliate links in this post will earn commission based on sales, but it doesn't change your price. Click here to read my full disclaimer and advertising disclosure.
Jennifer says
Jami:
This looks yummy! My farmers' market sells Italian plums and I learned years ago that they make the most excellent jam! This recipe is exactly what I have been looking for to expand my canning with them. Thanks!
If I use quarter-pint jars do you know if I would process them for the same amount of time? I can do the half-pint jars if needed, but I am solo so I don't use it up fast. Plus if I want to give some away, smaller jars are perfect.
If all else fails, I could freeze some in the quarter-pint jars once they are cooled in the refrigerator. I have frozen other foods in canning jars once cooled in the fridge. In the freezer I often leave the lid off until the food is frozen (not long). In case I didn't allow enough head space, it may be a little messy but I don't have any exploded jars.
Thanks!
Jami says
I think you will like this, Jennifer! You can use the 4-oz jars, but process them at the same time as half-pint. Going a bit over process is better than under and there are no time for those smaller jars, so I always process them at the half-pint time.
And yes, you can freeze, too!
Jennifer says
Thank you Jami. I can't wait to make it!
Sergio Teran says
I have a question regarding the use of fresh peppers, I have a lot of peppers and figured I'd add those to the jam, will that cause any health issues? I'm planning on adding a few peppers to add some heat to sweet of the plums.
Jami says
Unfortunately, you can't add fresh peppers to a recipe that's been designed to use dry, since fresh will mess with the acid ratio. You could do that and freeze the sauce, but not can it. Or you could look for a recipe that uses fresh peppers.
Ilah Pilaczynski says
Also forgot to ask...is that Apple Cider Vinegar w/mother?
Jami says
Just regular ACV, though it's okay if it has some mother in it. Hope you enjoy this!
Jennifer says
O.K. I have to ask. Is "mother" some kind of alcohol? If not, what is it? Thanks!
Jami says
Mother is the term that's used for the fermented solids that grow other things like apple cider vinegar, kombucha, and the like. If you have sediment in your apple cider vinegar, it's probably a natural brand as they leave in some of the mother - and it may grow over time.
But I didn't mention it in the recipe that I can see - was that from another recipe?
Jennifer says
Jami: thanks for responding. I don't think I ever would have guessed that is what "mother" is. My question was prompted by Ilah Pilaczynski's comment just before mine.
Ilah Pilaczynski says
Lots of Brooks Plums to process and I’ll be using your recipe. You don’t indicate which type of onion to use, but I’ve used Red Onions in previous recipes so I’m going with those. Seems like I always get hung up on specifics when reading recipes. 😂
Jami says
Any onion will work, Ilah!
Amie Lantz says
I love this recipe. Substituted cantaloupe for the plums. Super yummy! Thanks for sharing!
Jami says
Wow, haven't heard that substitution before! Glad you liked it!
Kristina says
From your Oregon kitchen to my Oregon kitchen! My plum tree went crazy this year and this recipe is much tastier than another plum-based asian-style recipe I've tried previously. Thanks for creating and sharing!
Jami says
Fun! I'm so glad you found this recipe to your liking - it's a favorite!
Corrie says
Thank you so much for this! I just made a Plum BBQ Sauce version for my freezer, and it's super yummy! 4 pounds plums and an onion (roughly chopped), seasoning (mustard powder, red pepper flakes, garlic salt, and smoked paprika), .5 cups sugar, and 1 cup apple cider vinegar, in my Instant Pot. Then purred with an immersion blender.
Jami says
Sounds delicious!!
Sue Jones says
As its cooking, should it be covered or uncovered?
Jami says
Uncovered, so it can thicken.
Sandra says
Wow! A simple recipe that is scrumptious! Easy to make and can and a lovely, lightly spiced plum sauce. Thank you so much!
Jami says
You're welcome - so glad you liked it, Sandra!
Wayne Lind says
Can this be frozen in small plastic ball containers?
Thanks sure going to try this even if I have to can.
Wayne
Nakusp, British Columbia
Jami says
Of course! That would be a perfectly good way to preserve this plum sauce.
Tracy says
I made this yesterday and I can't stop eating it!
Jami says
Uh, oh. Thank you for taking a break to comment and let me know. 😉
veronica vatter says
I loved this! Although next time I'll reduce the dried chili by half. Maybe mine was just really fresh, but wow is it spicy. Delicious, but spicy. My parents may have to take it easy on this stuff.
Jami says
I'm glad you liked this, Veronica! And yes, you'll have to adjust to personal taste for sure. 🙂 FYI: it does tend to mellow as it sits if you were going by the taste right after cooking.
Angela Nylund says
Love this sauce!
Lisa Vollrath says
Thank you for the plum sauce recipe! I plan to make a batch today using Italian plums. We have a tree but a bear attacked it this year and didn't leave us many plums. Luckily, I found somebody nearby who has an Italian plum tree and let me pick a bunch.
Jami says
Oh, I wish I had a friend nearby like you! Well, actually I do have a friend who let me pick, but there were so few we don't have enough and I'm looking for another friend, ha!
Rosemary says
We have several plum trees we inherited with our property. No plums this year due to a late frost, but I'll for sure be trying this next year.
Last year for my birthday I bought myself an electric water bath canner and I love it! Doesn't heat up my kitchen and I can use another pot on my stove if I want. It also has a clear lid so I know better when it's boiling. Just a fun kitchen toy!
Jami says
That sounds great, Rosemary - I do want to try one of those one day!
Pamela S says
Thank you for the wonderful recipe! I made this last weekend and it is so yummy. It sorta reminds me of a barbaque sauce. It is definetly a keeper!
Thanks again for sharing.
Blessings
Jami says
So glad you liked it, Pamela - thanks for taking the time to let me know. 🙂
Alex says
Thanks so much, Jami! Can't make to make it. 🙂
Alex says
This recipe looks fantastic!! I have tons of plums from my friend's tree and am going to get the ingredients tomorrow. I'm wondering if the amount of sugar could be reduced even further? I love very tart flavors. Do you think it would be safe to can with less sugar?
Thanks!
Jami says
Yes, you can reduce sugar safely in canned items, Alex, it's the vinegar in this that you wouldn't want to mess with. The sugar does help with the color and such, so be aware of that. Hope you enjoy it!
Karen says
Have you ever tried making this recipe in a pressure cooker?
Jami says
No, Karen - I've actually never cooked in a pressure cooker. They kinda scare me. 🙂
Karen says
I did it! And it was awesome!
Jami says
Yeah, Karen! We're still waiting for ours this year.
Queen of String says
I made a half batch and the ginger was really dominant, on asking around, it seems the ball book calls for 1 TBSP of fresh ginger, which would be 1-2 tsp of dried , not 2 TBSP of dried as stated above, for a full batch. I see that others have had good results with the recipe as stated, but personally I cant taste anything but ginger. I would use 1-2 tsp in future. I am glad you posted it though, it's a great idea for the tons of plums this year.
Jami says
It's perfectly fine to adjust the dried seasonings to your taste - that's how we make things our own. I like ginger, so I use a larger amount. 🙂
Pamela in Portland says
Yay. 🙂 Thanks, Jami!
jo says
I made a mini batch tonight and it was amazing! I have a tree full of Italian plums and tomorrow will tackle canning a double batch! Thanks! (I did add a bit of 5 spice too for kicks!)
Jami says
Sounds good - I'll have to try that with my next batch, Jo!
Pamela in Portland says
Just put up 10 half pints of this amazing plum sauce tonight and then looking back at the recipe, I realized that I left more like a half inch space at the top of each jar not the quarter inch stated. The jars all sealed but wondering if you think there is cause for concern due to this extra space?
Thanks for your amazing recipes, canning tutorial, and all the other great DIY stuff!
Jami says
I'm sure they're fine if they all sealed, Pamela! The headspace amt. is the optimum for sealing, but as long as they sealed, you're good to go. 🙂
Kim B says
Simmering on my stovetop now and it smells delicious. Now to decide if I should make another batch!
luna says
I just made this and couldn't stop tasting it along the way. My jars are currently cooling. I did chicken out when it came to the I T of salt so I used 1tsp and it tastes pretty darn good. Was the 1T a mistake?
Thanks
Jami says
Nope, it's a tablespoon. I adapted the recipe from the Ball Blue Book (changing things like spices and sugar only) and the recipe calls for 1 TB. If you're happy with the teaspoon, that's great! Glad you like it. 🙂
Annie-Savor This Moment says
Yum! I made this ball recipe last month and it's awesome with pork! I just love canning. It makes me feel like a happy homemaker!
Stopped by from Tasty Tuesday!
Ayana says
Yamyy! That looks soooo good! Thank-you so much for sharing!
Erica (Irene) says
This looks so good.....I think I'm going to make this soon while those plums are still around. I made Plum Jam with these plums, it's a real tasty jam on my blog.
I'm now a follower of yours, love your Blog.