Tangy Plum Sauce for Canning

Capture the vibrant flavors of summer with this tangy plum sauce designed specifically for canning. Made from a medley of ripe, juicy plums, brown sugar, and a hint of granulated sugar, this sauce gets its signature zing from apple cider vinegar and soy sauce, complemented by the warmth of fresh ginger, garlic, cinnamon, and cloves. A subtle kick from red pepper flakes balances the sweetness beautifully, creating a versatile condiment that’s perfect for glazing meats, drizzling over roasted vegetables, or dipping egg rolls. This recipe walks you through the process of simmering the ingredients to perfection, blending for a silky texture, and safely canning for long-term storage. Preserve the flavors of the season and enjoy this irresistible tangy plum sauce all year long! Perfect for home canners, this recipe ensures a shelf-stable condiment that elevates any dish.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 4 pounds ripe plums (pitted and chopped)
• 1.5 cups brown sugar
• 0.5 cups granulated sugar
• 1 cup apple cider vinegar
• 0.25 cup soy sauce
• 2 tablespoons fresh ginger (peeled and finely grated)
• 2 cloves minced garlic
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground cloves
• 0.25 teaspoons red pepper flakes
• 0.5 cup water

Directions

Step 1

Wash and pit the plums, then chop them into small pieces. Ensure there are no pits remaining.

Step 2

In a large, heavy-bottomed saucepan or stockpot, combine the chopped plums, brown sugar, granulated sugar, apple cider vinegar, soy sauce, grated ginger, minced garlic, ground cinnamon, ground cloves, red pepper flakes, and water.

Step 3

Heat the mixture over medium-high heat and stir until the sugar is completely dissolved. Bring the mixture to a boil.

Step 4

Once boiling, reduce the heat to medium-low and simmer gently for 40–50 minutes, stirring occasionally to prevent sticking. Cook until the plums are completely soft and the sauce has thickened.

Step 5

Using an immersion blender (or transferring the mixture to a blender in batches), puree the sauce until smooth. Be cautious with hot liquids.

Step 6

Return the blended sauce to the pot and bring it back to a gentle boil. Stir frequently to prevent scorching.

Step 7

While the sauce is cooking, sterilize your canning jars and lids by boiling them in water for 10 minutes (or use a sterilizer if preferred). Keep them warm until ready to use.

Step 8

Ladle the hot plum sauce into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims with a clean, damp cloth and seal with the lids and bands.

Step 9

Process the jars in a water bath canner for 15 minutes. Adjust for altitude if necessary.

Step 10

Remove the jars from the canner and let them cool for 12–24 hours on a towel-lined counter. Check that the lids have sealed properly by pressing down on the center; it should not pop back.

Step 11

Label and store the jars in a cool, dark place for up to 12 months. Refrigerate after opening and use within 3 weeks.

Nutrition Facts

Serving size	2577.7 grams (2577.7g)

Amount per serving	% Daily Value*
Calories	2162

Total Fat 5.60g	7%
Saturated Fat 0.50g	3%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 2504mg	109%
Total Carbohydrate 532.40g	194%
Dietary Fiber 27.20g	97%
Total Sugars 492.60g
Protein 19.00g	38%

Vitamin D 0IU	0%
Calcium 353mg	27%
Iron 6mg	35%
Potassium 3601mg	77%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2.2%

Protein: 3.4%

Carbs: 94.4%