Asian Plum Sauce for Canning

Total Time
2hrs
Prep
30 mins
Cook
1 hr 30 mins

This is a sweet and sour condiment. Use it in Chinese cuisine as a dip for deep-fried dishes, such as spring rolls, egg rolls, pork, noodles, and deep-fried tofu as well as for roast duck or chicken. It is made from sweet tart plums along with sugar, vinegar, ginger and chilies.

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Ingredients

Nutrition

Directions

  1. Place all ingredients in a large heavy bottom pan bring to boil stirring until thick and syrupy 1 1/2 hours when it reaching 215 F degrees.
  2. Fill sterilized jars leaving 1/4 inch headspace. Wipe rims and place lids and rings and process 15 minutes. Shut flame off, remove lid and leave for 5 more minutes.
  3. Remove to a towel-lined counter to cool in a draft free spot.
  4. Remove rings and wipe clean, label and place in storage in a cool, dark place.
Most Helpful

5 5

This recipe was absolutely fabulous! I was looking for a creative way to use up some of my frozen plums from last year. I doubled the recipe, increased the onions to 2 cups, ginger to 2 & 1/2 Tbs and didn't double the pepper flakes (I'm a light weight). Delicious, thick glaze! Thanks Rita

5 5

Nice balance of flavors! From comments below, used rice wine vinegar for a smooth tartness and puréed plums before cooking. Thickened nicely.

This is pretty good, nice balance between sweet and spicy. Next time I may use a rice vinegar, used a distilled white this time and it still had a little bit of a vinegar taste. I had a hard time getting the sauce to thicken, until I mashed the bits of fruit in a sieve and returned the mashed fruit to the pan as its own pectin. Pretty much followed the recipe except for the ginger, which I used a powdered ginger, doubled. Hoping it sets up well. Thank you for sharing.