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.
Made this recipe with some really ripe red plums that I needed to use, it was delicious! I’ll make this recipe again, thanks! ~ Janna
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.
- 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
- 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.
Makes 2-3 half pint jars.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 50Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 148mgCarbohydrates: 12gFiber: 1gSugar: 11gProtein: 1g
Never miss a Let’s Dish Recipe:
Facebook | Pinterest | Instagram | Twitter
If you love this recipe, you might also like:
More Delicious Sauces and Preserves
Slow Cooker Cranberry Apple Butter
Apples and fresh cranberries are slow cooked with cinnamon and spices, then pureed until smooth to make this sweet and tart spread.
Easy Refrigerator Pickles
You'll never buy store-bought dill pickles again after trying this easy, refrigerated version made with Kirby cucumbers.
Easy Roasted Tomato Chutney
This simple tomato chutney is bursting with flavor, and the perfect condiment for sandwiches, grilled meats and fish, and it makes a great bruschetta too.
Slow Cooker Apple Butter
Apples are simmered all day in the slow cooker with cinnamon, nutmeg and other spices to create this sweet, delicious spread.
Easy Blueberry Sauce
This quick and simple blueberry sauce is the perfect accompaniment to ice cream, cheesecake, pancakes, waffles and so much more.
Pickled Red Onions
You only need three simple ingredients to make this tangy pickled onions! They're perfect on burgers, sandwiches salads and more.
Dr Pepper Barbecue Sauce
This homemade barbecue sauce is infused with Dr Pepper soda, and has just the right amount of chili powder to give it a slightly spicy kick. This sauce is sure to become your new favorite condiment!
Homemade Cherry Pie Filling
It's so easy to make your own cherry pie filling at home with fresh cherries and a few pantry staples. Perfect in pies and as a topping for ice cream and cheesecake.
Who Dished It up First: Adapted from Headspace Canning.
Do you peel your plums first?
the skins give the redish color, I leave them on…
Is the weight before or after pitting?
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.
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. 🙂
It did – turned out beautifully. Thank you for the recipe!
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.
My recipe called for 4.5 c sugar and 9 lbs of plums
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
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
Yes, if you don’t can them, you should refrigerate.
Clearly the stones are removed from the plums? Your recipe is not clear about peeling or removing the pit.
The very first line of the ingredients says “pitted and chopped (peel left on)
This sauce is wonderful. I used brown sugar substitute and it
worked great. .
I used honey instead of brown sugar and it turned out lovely. It works wonderfully as a glaze on poultry
With the brown sugar substitute, can you estimate the calories per cup?
Hi, can i freeze the sauce and if i can for how long.
I have not tried that so I honestly can say. I’d love to know how it work if you do!
Which type of plums should I use? Does it matter and do they need to be any degree of over rippened?
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.
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?
There are approximately 6-8 plums per pound, or 2 cups of chopped plums per pound.
Thanks! That’s a huge help 🙂
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.
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?
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
Back to,Victoria’s questions, is the weight of 3 lbs, before or after pitting?
Julie A Ashurst
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!
It should work fine. Just use less. I’d say no more than 1 teaspoon.
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!
This recipe sounds just delicious! Plums are not in season yet and i want to try this out and serve with homemade gyoza, chile shrimp and drunken noodles for a Saturday dinner party…..is there any chance that red or black grapes could work in this recipe? Sure do hope so!
Is this recipe similar to the Melting Pot Plum sauce?
By red pepper flakes do you mean chill flakes?
If not then can the red pepper flakes be substituted for fresh red peppers and if so how many would you recommend.
I made this using maple syrup instead of brown sugar, and cayenne pepper instead of red pepper flakes (1/4 tsp made it plenty spicy!). It came out really nice. Thank you!
Would this work with pitted frozen plums by chance?
Can you substitute rice wine vinegar for the apple cider?