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    You are here: Home / Sauces, Condiments & Preserves / Asian Plum Sauce

    Asian Plum Sauce

    September 15, 2014 by Danelle 29 Comments

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    ASIAN PLUM SAUCE — Fresh plums, soy sauce and Asian spices come together in this homemade sweet and sour sauce.


    Asian Plum 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.


    Asian Plum Sauce


    Here’s what you’ll need to make Asian Plum Sauce


    • Produce: plums, garlic, fresh ginger
    • Apple cider vinegar
    • Brown sugar
    • Red pepper flakes
    Continue to Content
    Asian Plum Sauce

    Asian Plum Sauce

    Yield: 12 servings
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes

    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

    1. Place all of the ingredients in a medium saucepan and bring to a boil over medium heat.
    2. Reduce heat and simmer for 25 minutes or until the plums are soft and the sauce has thickened slightly.
    3. 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!).
    4. Bring the plum sauce back to a boil, then ladle into hot, sterilized jars, leaving 1/4 inch headspace.
    5. Place sterilized lids and rings on the jars and process for 15 minutes in a boiling water bath.
    6. Remove jars to a towel to rest for 24 hours. Check seals before storing.

    Notes

    Makes 2-3 half pint jars.

    Did you make this recipe?

    Please leave a comment, or tag @LetsDish on Instagram.

    © Danelle
    Category: Condiments

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    Who Dished It up First: Adapted from Headspace Canning.

    Reader Interactions

    Comments

    1. Amanda

      September 18, 2014 at 5:55 pm

      Do you peel your plums first?

      Reply
      • penemue

        October 05, 2014 at 8:02 pm

        the skins give the redish color, I leave them on…

        Reply
      • Victoria

        August 11, 2019 at 9:45 pm

        Is the weight before or after pitting?

        Reply
    2. Susie

      July 14, 2015 at 7:50 pm

      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.

      Reply
      • Danelle

        July 15, 2015 at 1:21 pm

        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. 🙂

        Reply
        • Susie

          July 15, 2015 at 2:37 pm

          It did – turned out beautifully. Thank you for the recipe!

          Reply
      • Beth

        August 18, 2020 at 2:55 pm

        Plum jam take an enormous amount of sugar. I just made some. I used 5.5 cups of plums and 8, yes EIGHT, cups of sugar! It’s delicious!! But whoa.

        Reply
        • Rick Carrillo

          September 14, 2020 at 4:03 pm

          My recipe called for 4.5 c sugar and 9 lbs of plums

          Reply
    3. Kathy

      August 18, 2015 at 5:54 am

      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

      Reply
    4. Rachel

      August 19, 2016 at 1:03 pm

      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

      Reply
      • Danelle

        August 19, 2016 at 7:18 pm

        Yes, if you don’t can them, you should refrigerate.

        Reply
    5. Rebecca

      August 30, 2016 at 10:44 pm

      Clearly the stones are removed from the plums? Your recipe is not clear about peeling or removing the pit.

      Reply
      • Paul Ellis

        October 03, 2016 at 8:28 am

        The very first line of the ingredients says “pitted and chopped (peel left on)

        Reply
    6. Judy Dryden

      September 02, 2016 at 5:41 pm

      This sauce is wonderful. I used brown sugar substitute and it
      worked great. .

      Reply
      • Bethany Salcedo

        September 17, 2019 at 11:04 pm

        I used honey instead of brown sugar and it turned out lovely. It works wonderfully as a glaze on poultry

        Reply
    7. Linda

      July 14, 2017 at 3:13 pm

      Hi, can i freeze the sauce and if i can for how long.

      Reply
      • Danelle

        July 14, 2017 at 4:03 pm

        I have not tried that so I honestly can say. I’d love to know how it work if you do!

        Reply
    8. Serena

      September 10, 2017 at 9:10 am

      Which type of plums should I use? Does it matter and do they need to be any degree of over rippened?

      Reply
      • Danelle

        September 10, 2017 at 1:03 pm

        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.

        Reply
    9. Nicole

      September 19, 2017 at 10:41 pm

      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!

      Reply
      • Danelle

        September 20, 2017 at 7:27 am

        There are approximately 6-8 plums per pound, or 2 cups of chopped plums per pound.

        Reply
        • Nicole T

          September 23, 2017 at 4:19 pm

          Thanks! That’s a huge help 🙂

          Reply
    10. Jenniffer

      September 04, 2018 at 10:40 pm

      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.

      Reply
    11. Jules

      June 11, 2019 at 2:18 am

      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?

      Reply
    12. steve

      August 09, 2019 at 9:48 pm

      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

      Reply
    13. Louise

      September 10, 2019 at 8:37 am

      Back to,Victoria’s questions, is the weight of 3 lbs, before or after pitting?

      Reply
    14. Julie A Ashurst

      August 25, 2020 at 6:13 pm

      Hi! I am in a pinch. Normally, I would never substitute a dried spice for fresh, but I have no access to fresh ginger, and none in the house – even the freezer! What are the chances of powdered ginger working as a substitute for fresh?

      Thanks, and thanks for the recipe!

      Reply
      • Danelle

        August 26, 2020 at 9:24 am

        It should work fine. Just use less. I’d say no more than 1 teaspoon.

        Reply
    15. Janna Stephens

      August 26, 2020 at 6:27 pm

      Made this recipe with some really ripe red plums that I needed to use, it was delicious! Served it with okinamiyaki (my easy version of savory veggie pancakes). I’ll make this recipe again, thanks!

      Reply

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