Asian Plum Sauce for Canning

Total Time
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.

Ingredients Nutrition


  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

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

chasingstar July 13, 2011

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

kberk88 September 08, 2013

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.

Catfuzz August 27, 2013

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