Spicy Canned Plum Sauce Recipe

Spicy Canned Plum Sauce

5 from 4 reviews

Make your own canned plum sauce for recipes and as a condiment on meats and Asian dishes. It’s super easy, tastes delicious, and make a fun gift.




  1. 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.
  2. Combine the remaining ingredients with plums and onions, bring to a boil and then reduce heat. Cook until thickened, about an hour.
  3. 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.
  4. Ladle sauce into hot jars, leaving 1/4-inch headspace. Attach lids and rings. Process 20 minutes in a boiling-water canner. Remove to a cloth to cool completely.
  5. Test lids, label jars, and use within a year to 18 months.
  6. Note:This recipe was adapted from one in the Ball Blue Book of Preserving, keeping the safe canning ratio by decreasing the sugar and omitting two fresh ingredients so I could add another teaspoon of fresh garlic. I also changed some of the dry ingredients which doesn’t affect acidity.