Tangy Plum Sauce for Canning

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

Use this tart and sweet sauce right out of the jar for dipping. Or use as a sort of stir-fry or poaching sauce, adding other ingredients like fresh ginger and hot chili flakes. Makes a small batch but easily doubled. From Topp and Howard's "Put a Lid on it".

Ingredients Nutrition


  1. Use food processor for chopping plums and onions separately, if you have one.
  2. Place plums, sugar, vinegar and salt in a non-reactive saucepan. Bring to a boil and simmer for 3 minutes, stirring now and then.
  3. Add all the remaining ingredients and bring to a boil. Reduce heat and simmer 40-45 minutes, or until thickened. Stir occasionally.
  4. Ladle into hot sterilized jars to within 1/2 inch of the top of the jar. Wipe jar edges with clean cloth and seal with heated lids.
  5. Process in a hot water bath for 10 minutes.


Most Helpful

June 30, 08: Oh, WOW! Nice and tangy with a sweet/spicy overlay of flavors! I tasted some left in the pan Delicious, The plums I used were California Plums, but want to make this with some local peaches, THX-Jo. UPDATE: Served this tonite with some mini veggie eggrolls; flavor just keeps getting better.

Caroline Cooks January 19, 2009

Delious the only changes we made were to increase the cinnamon to 1/2 teaspoon. Yeild was better than stated. We are looking forward to dipping chicken, egg rolls and etc this winter.

jaxsom September 07, 2006

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