Get ready to elevate your culinary game with this irresistible homemade plum sauce recipe! Trust me, this plum sauce is going to be your new secret weapon in the kitchen!
Why You’ll Love this Asian Plum Sauce Recipe
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.
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
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.
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! If you’re wondering what to do with fresh plums, you’ve got to give this Asian Plum Sauce recipe a try!
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
What Should I Serve With Asian Plum Sauce?
The possibilities are pretty endless, from pork roast and pork chops to grilled chicken and chicken tenders.
These are some of our favorite things to enjoy with this plum sauce.
Ingredients for Asian Plum Sauce
- Plums – Any variety, or a combination. Be sure to use ripe plums for the best result, and you can leave the skins on for added texture and color.
- Garlic – Fresh garlic is recommended, but garlic powder could work in a pinch (about 1/4 teaspoon per clove).
- Fresh ginger – Fresh ginger brings a slightly spicy note to the sauce and adds a bit of warmth. If you don’t have fresh ginger, you can substitute with 1/4 to 1/2 teaspoon ground ginger.
- Soy Sauce – This helps to balance the sweetness and gives the sauce a depth of flavor that pairs well with both sweet and savory dishes. I use low-sodium soy sauce.
- Apple cider vinegar – Adds tanginess and a bit of acidity, which balances the sweetness of the plums and brown sugar. If you don’t have apple cider vinegar, white wine vinegar or rice vinegar can be used as a substitute.
- Brown sugar – This provides sweetness and balances the tartness of the plums and vinegar. Using brown sugar instead of white also helps give the sauce a slightly richer taste and thicker consistency.
- Red pepper flakes – These add a bit of heat, which you can adjust to your preference. You can also omit them if you want a completely mild sauce.
Recipe Tips
- Use the right equipment — make sure you have a large enough canning pot. I also recommend canning tongs to move jars in and out of the boiling water.
- If your plums are particularly sweet or tart, feel free to adjust the amount of brown sugar. Start with 1/3 cup and taste as it simmers. If it’s too tart, you can add a little more sugar to balance it out.
- Make sure your jars and lids are clean and dry — the dishwasher works great for this. The jars should still be hot when you fill them with liquid.
- When blending the hot sauce, always be cautious. If using a traditional blender, blend in small batches and vent the lid slightly to let steam escape. Alternatively, use an immersion blender directly in the pot to make the process easier and safer.
- Considering using a stepstool when removing your jars from the hot water. It’s a much safer process if you can see what you’re doing.
- Let the jars rest undisturbed for 24 hours after processing in a water bath. This helps to ensure the lids seal properly. Once sealed, store the jars in a cool, dark place for up to a year.
How to Make Asian Plum Sauce
Step 1
Prep and Chop: Grab your plums–no need to peel them. We’re leaving the skins on for that extra bit of flavor and color. Pit them (unless you’re a fan of surprises) and chop them up into bite-sized pieces.
Step 2
Measure and Combine: In a medium saucepan, mix together the apple cider vinegar brown sugar, soy sauce, garlic cloves, freshly grated ginger, and a pinch or two of red pepper flakes, depending on how much you like to spice things up.
Step 3
Bring the Heat: Place your saucepan on medium heat and bring your sauce to a nice, bubbling boil. Your kitchen will start smelling amazing, and that’s when you know you’re on the right track.
Step 4
Simmer the Sauce: Reduce the heat to low and let your sauce simmer for about 25 minutes. Stir occasionally until the plums are soft and the sauce has thickened to your liking.
Step 5
Blend It Smooth: Once your sauce is looking rich and thick, remove it from the heat. Carefully pour it into a food processor or blender and blend until it’s smooth. You can also use an immersion blender right in the pot.
Step 6
Final Boil: Return your plum sauce to the saucepan and bring it back to a boil. This helps ensure everything is perfectly blended and ready for jarring.
Step 7
Jar and Seal: Ladle the hot sauce into sterilized jars, leaving about 1/4 inch of headspace at the top (this gives the sauce room to breathe). Pop on the sterilized lids and rings, and process the jars in a boiling water bath for 15 minutes.
Step 8
Cool and Store: Carefully remove the jars and place them on a towel to cool down for 24 hours. Check that the lids have sealed properly before storing your plum sauce away in a cool, dark place. If any didn’t seal, don’t worry—they’ll still taste delicious, just pop them in the fridge and enjoy sooner rather than later.
Recipe FAQs
FAQs
What if my jars don't seal?That happens sometimes. You can still keep the plum sauce in the refrigerator for about 2 weeks, which should give you plenty of time to enjoy it.
How many plums do I need for 1 1/2 pounds?There are approximately 6-8 plums per pound, or 2 cups of chopped plums per pound.
How long does homemade plum sauce last? If stored in the refrigerator in an airtight container, the sauce will last for about 1-2 weeks. If you properly can the sauce in sterilized jars, it can last for up to a year in a cool, dark pantry.
What if my sauce is too thick or too thin?If your sauce is too thick, you can thin it out by adding a bit of water or extra apple cider vinegar. If it’s too thin, continue simmering it until it reaches your desired consistency.
Can I freeze the plum sauce?Yes. Let it cool completely, then store it in an airtight container or freezer bag. It will keep for up to 3 months in the freezer. Just thaw in the refrigerator before using.
Be sure to save this Asian Plum Sauce recipe to your favorite Pinterest board for later.
More Plum Recipes to Enjoy
Asian Plum 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 1.5 pounds fresh plums, 1/3 cup apple cider vinegar, 1/3 cup brown sugar, 2 tablespoons soy sauce, 2 cloves garlic, 1 tablespoon freshly grated ginger, and 1/4-1/2 teaspoon red pepper flakes 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.
Video
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41 comments
Suzanne
Used plumbs and cooking apples from my garden as i was running out of plumbs. Wow. It’s amazing. Next time I think I will try it using figs and cooking apples. Love it, love it, love it. Thanks for the recipe.
Susie Myers
I just made this and it is very spicy hot. I followed the recipe exactly. Maybe the ginger and red pepper flakes were too much for my taste buds.
Pamela
This is so delicious! I have made it twice this fall. I gave some as gifts and had to make more for myself. This recipe is definitely a keeper. Thanks!
Skip
How long would you prosses 8oz jars
Sarah
Can you substitute rice wine vinegar for the apple cider?
Susan Ashwell
Would this work with pitted frozen plums by chance?
Tanya
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!
Helen Parkinson
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.
Bonnie
Is this recipe similar to the Melting Pot Plum sauce?
Barb
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!
Janna Stephens
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!
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!
Danelle
It should work fine. Just use less. I’d say no more than 1 teaspoon.
Louise
Back to,Victoria’s questions, is the weight of 3 lbs, before or after pitting?
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
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?
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.
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 🙂
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.
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!
Judy Dryden
This sauce is wonderful. I used brown sugar substitute and it
worked great. .
Cathy Ray
With the brown sugar substitute, can you estimate the calories per cup?
Bethany Salcedo
I used honey instead of brown sugar and it turned out lovely. It works wonderfully as a glaze on poultry
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)
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.
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
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.
Beth
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.
Rick Carrillo
My recipe called for 4.5 c sugar and 9 lbs of plums
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. 🙂
Denise
If you remove some of the peel it’s not so bitter I find the peel is what makes it bitter.
Susie
It did – turned out beautifully. Thank you for the recipe!
Amanda
Do you peel your plums first?
Victoria
Is the weight before or after pitting?
penemue
the skins give the redish color, I leave them on…