- 4 pounds fresh plums, pitted and quartered
- 1 small onion, quartered
- 1 garlic clove, peeled
- 3-1/2 cups sugar
- 2 cups cider vinegar
- 1 tablespoon ground ginger
- 1 tablespoon ground mustard
- 1 teaspoon ground cinnamon
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground cloves
- In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer for 60-90 minutes or until reduced by a third.
- Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 9 half-pints.
Reviews for Spicy Plum Sauce
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This plum sauce is excellent. I subed out the pepper flakes for 3 habenero peppers. it did not make it to hot..just put a little tinge down the back of the throut. I would recomment to everyone to try this recipe.
This is excellent! I subed out the pepper flakes for 3 habeneros. It did not make it to hot but just put a twing in the back of the throut. I would recommend to everyone out there to make this sauce as it is delightful.
that's peppers, not peepers, sorry, got carried away
I made this sauce with 2 quarts of canned plums. It gave me 6 cups with the juice, thus having me to add 1/4 cup of cornstarch as a thickening agent. I also substituted the pepper flakes for 2 small to medium red hot seeded peppers, and have used 2 habanero peepers per extra hot sauce lovers. The plum sauce is a hit no matter what you add in. We dip our egg rolls in it, and use it a lot for basting shrimp, pork, whatever you want to dip it in. Even on a cream cheese bagel. yum!
I made this plum sauce last night using plums from our Ornamental Plum tree. The Ornamental plums are SO SOUR!!! So, I am going to add 1/2 cup of sugar to it tonight. I skipped the red pepper flakes for my boyfriend's sake. But, sheesh, this is as close to plum sauce as you can get! My goal is to use this as a marinade and baste for our Chinese Pork Spareribs this week. I think we can do it! If you make this sauce as suggested, I believe it will be PERFECT. I live at 5,000 feet, so the reduction time took about 45 minutes longer, but that's not unexpected. Also, with sweet plums this recipe would be awesome. Our teeny plums are the size of cherries. Oh, and I'm not canning my sauce. I'm using half for the marinade and baste for the ribs, and freezing the rest. We'll use it up quickly, I'm sure! :) Thank you!