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.
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Recipe Information
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
Instructions
Wash and pit the plums, then chop them into small pieces. Ensure there are no pits remaining.
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.
Heat the mixture over medium-high heat and stir until the sugar is completely dissolved. Bring the mixture to a boil.
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.
Using an immersion blender (or transferring the mixture to a blender in batches), puree the sauce until smooth. Be cautious with hot liquids.
Return the blended sauce to the pot and bring it back to a gentle boil. Stir frequently to prevent scorching.
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.
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.
Process the jars in a water bath canner for 15 minutes. Adjust for altitude if necessary.
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.
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
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 423 mg | 18% | |
| Total Carbohydrate | 112.1 g | 41% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 105.7 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 717 mg | 15% | |
*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.
