Spicy Plum Sauce
Total TimePrep: 1-1/2 hours Process: 15 min.
- 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 until reduced by a third, 60-90 minutes.
- Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Editor's NoteThe processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts2 tablespoons: 54 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 14g carbohydrate (12g sugars, 0 fiber), 0 protein.
Jul 10, 2019
I made two batches of this, one as directed and one substituting ghost pepper for the red pepper flakes. Both delicious. The ghost pepper one is potent!
Apr 3, 2018
Great recipe.The plums I use are a green mirabella variety that I pitted and froze last summer. I did add some lime juice and honey due to the flavor of this variety. Wow, turned out awesome!
Sep 9, 2017
Gifted a flat of plums from our neighbors, I found this recipe and decided to give it a try. Far better than the store bought, in my opinion! I did reduce it a bit longer to get a thicker consistency, and spiced it up by adding more red pepper flakes (we are a household that loves hot and spicy). In fact, I am making another batch today!
Aug 19, 2016
Aug 16, 2014
Ended up with 3 500ml jars after getting it nice and thick. Good taste! Used yellow plums and finished a nice dark colour, will make again!
Jul 22, 2012
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.
Jul 22, 2012
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.
Sep 21, 2010
that's peppers, not peepers, sorry, got carried away
Sep 21, 2010
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!
Jun 28, 2010
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!