ASIAN PLUM SAUCE — Fresh plums, soy sauce and Asian spices come together in this homemade sweet and sour sauce.
I just love fall fruit! And the plums at the farmers’ market this week looked absolutely gorgeous. In fact, I bought way more than we could eat or make into cobbler (one of my favorite things to do with fresh plums!). So I decided some Asian Plum Sauce was in order.
If there’s one thing my boys love, it’s dipping sauce. Especially my nine year-old. He’ll eat anything if you give him something to dip it in.
Your recipe tastes absolutely wonderful! The flavours are intense and going to be fabulous on stir fries and with spring rolls or pot stickers. Going to pair great with tofu, too. Thank you so much for the recipe, it’s going to be a staple in our pantry. ~ Jennifer
So I decided to make a sweet and spicy, Asian inspired plum sauce with my extra plums.
This stuff is so delicious! It’s great for dipping things like egg rolls and pot stickers, but my favorite thing to use it for is dressing up a pork roast.
It would go great with chicken too….or in the case of a nine year-old, chicken nuggets.
I am boy no means a canning expert, so if I can do this, you can to! It’s really pretty simple, as long as you follow the instructions. You don’t even have to peel your plums!
If for some reason the process doesn’t work for you, don’t despair. You can keep your plum sauce in the refrigerator, where it should keep for several weeks, if not longer.
I like to can this sauce in small, four ounce Mason jars. It’s the perfect size for gift giving (I’m thinking holiday neighbor gifts), but you could certainly use larger jars if you’d like.
One thing is for sure, I’ll never pass up plums at the farmer’s market again!
Be sure to save this Asian Plum Sauce recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Asian Plum Sauce
- Produce: plums, garlic, fresh ginger
- Apple cider vinegar
- Brown sugar
- Red pepper flakes
Asian Plum Sauce
Fresh plums, soy sauce and Asian spices come together in this homemade sweet and sour sauce.
Ingredients
- 1.5 pounds fresh plums, pitted and chopped (peel left on)
- 1/3 cup apple cider vinegar
- 1/3 cup brown sugar
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/4-1/2 teaspoon red pepper flakes
Instructions
- Place all of the ingredients in a medium saucepan and bring to a boil over medium heat.
- Reduce heat and simmer for 25 minutes or until the plums are soft and the sauce has thickened slightly.
- Remove from heat and pour the sauce into a food processor or blender. Puree until smooth and return to pot. (Alternately, you can use an immersion blender right in the pot. Be careful blending hot liquids!).
- Bring the plum sauce back to a boil, then ladle into hot, sterilized jars, leaving 1/4 inch headspace.
- Place sterilized lids and rings on the jars and process for 15 minutes in a boiling water bath.
- Remove jars to a towel to rest for 24 hours. Check seals before storing.
Notes
Makes 2-3 half pint jars.
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If you love this recipe, you might also like:
Easy Blueberry Sauce
Homemade Cherry Pie Filling
Slow Cooker Apple Butter
Who Dished It up First: Adapted from Headspace Canning.
Amanda
Do you peel your plums first?
penemue
the skins give the redish color, I leave them on…
Victoria
Is the weight before or after pitting?
Susie
This looks gorgeous! I was gifted a mess of plums and pinned your recipe to try. Today I made plum jam and was hugely disappointed to find that no matter the sugar I added, it started bitter and stayed bitter. It’s kind of like a cranberry sauce-type flavor…sweet with a bite. Not really what I want in a jam. SO…I was thinking of adapting what I have in my jam pot to fit YOUR recipe, since it’s more of a savory flavor to begin with. Have you ever experienced the bitterness from plum peels? I am attributing the bitter taste to the peels, since the plum flesh was so sweet.
Danelle
I haven’t had that kind of bitterness, but I’ve never made plum jam either. Hopefully something savory will work out better for you. 🙂
Susie
It did – turned out beautifully. Thank you for the recipe!
Kathy
Couple of questions if you don’t mind…first, what is the shelf life? Second, can this be doubled or tripled from the start or make in single batches? I was recently gifted a lot of jars and found beautiful plums at a farmer’s market!! Thank you
Rachel
Hi there if I was not going to can these how long would they last and do they need to be kept in the fridge? Thank you
Danelle
Yes, if you don’t can them, you should refrigerate.
Rebecca
Clearly the stones are removed from the plums? Your recipe is not clear about peeling or removing the pit.
Paul Ellis
The very first line of the ingredients says “pitted and chopped (peel left on)
Judy Dryden
This sauce is wonderful. I used brown sugar substitute and it
worked great. .
Bethany Salcedo
I used honey instead of brown sugar and it turned out lovely. It works wonderfully as a glaze on poultry
Linda
Hi, can i freeze the sauce and if i can for how long.
Danelle
I have not tried that so I honestly can say. I’d love to know how it work if you do!
Serena
Which type of plums should I use? Does it matter and do they need to be any degree of over rippened?
Danelle
It doesn’t matter what kind of plums–the more ripe, the better. More ripe fruit would be sweeter and also produces more pectin so your sauce sets up better.
Nicole
I am super excited to give this a go! I don’t have a scale so could you tell me an approximate amount of plums needed? Like…about how many cups when chopped and pitted?
Thanks!
Danelle
There are approximately 6-8 plums per pound, or 2 cups of chopped plums per pound.
Nicole T
Thanks! That’s a huge help 🙂
Jenniffer
Made this recipe for the first time tonight. Used 3 cups diced red plums, 1 rounded tablespoon of ginger, 1 clove garlic, and a 1/4 teaspoon pepper flakes. Your recipe tastes absolutely wonderful! The flavours are intense and going to be fabulous on stir fries and with spring rolls or pot stickers. Going to pair great with tofu, too.
Going to make another doubled batch next week with a darker plum as the soy sauce and brown sugar took over the colouring of the light flesh red plums.
Thank you so much for the recipe, it’s going to be a staple in our pantry.
Jules
Hi there, I have this in my pot at the moment .. VERY bitter. Tried extra brown sugar.. honey.. Still bitter. Any ideas. Would it matter if the plums were frozen to begin with?
steve
if you add a few dashes of chinese 5 spice in the plum sauce and when you grill chicken or pork take and brush the sauce on heavy while your meat grills and you will be amazed as to how much youll fall in love with the mix grilled be oooowwww sooo finger licking good, im also a professional cook
Louise
Back to,Victoria’s questions, is the weight of 3 lbs, before or after pitting?