Asian Plum Sauce – Plum Sauce Recipe

Asian Plum Sauce

Asian Plum Sauce is a great way to use fresh plums. And plums are ripe and ready everywhere right now here in the Okanagan, lucky for us. I’m fortunate to get a bag of fresh picked ones from my neighbour’s yard.

Asian Plum Sauce
Asian Plum Sauce

 Plum Varieties

Plums come in a huge variety of sizes and colours. But there are two main types of plums: Japanese plums, like the black plums that I’m using in this plum sauce, and European plums. Japanese plums are round, while European plums are oblong. I found this awesome pictorial of the many plum varieties that you may want to check out: Types of Plums and Pluots, Plus Everything Plum.

Homemade Plum Sauce Is Best

I’ve always loved plum sauce, but not the glutinous pink stuff that comes in little packets at Chinese restaurants. Well, ok, really, actually I did like that stuff once upon a time. Until I made real plum sauce, from real plums, and never looked back.

Asian Plum Sauce
Asian Plum Sauce

Plums Love Spices

Plums have a great affinity for spice, so I really loaded up this sauce with them. Allspice, ground cloves, nutmeg, cinnamon, and ginger, along with garlic, really complement the plummy flavour. This sauce is tangy, sweet, and spicy all at once.

Asian Plum Sauce is Super Versatile

Asian plum sauce is super easy to make and it’s a really great staple to have it in the pantry. I used it for a dipping sauce when I made Pork and Plum Kebabs, and it’s perfect for spring rolls, too. Plum sauce makes a nice glaze for grilled or baked chicken (wings, anyone?) or even a topping for turkey burgers or salmon. Or, serve it with baked brie, or on a charcuterie board of cured meats and cheeses. See what I mean? I really could go on & on. It’s just a really handy little pantry item.

The sauce is quite thick, so it works great as a spread, but you can also thin it with apple cider vinegar for a great dipping sauce, so it does double duty. This recipe is a very small batch, only 4 half pint jars, so if you want more to have in your pantry, double the recipe. This yummy plum sauce also makes a great addition to a homemade gift basket over the holidays, or a hostess gift.

Asian Plum Sauce
Asian Plum Sauce

How to Make Asian Plum Sauce

4.34 from 9 votes
Asian Plum Sauce
Asian Plum Sauce
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
 

Fresh plums make a delightful Asian Plum Sauce that's easy to make and a versatile pantry staple that's so great to have on hand. 

Course: Jams, Jellies, & Preserves
Cuisine: Canning & Preserving
Servings: 64
Calories: 34 kcal
Author: Colleen
Ingredients
  • 1 lb plums finely chopped. Should be about 2 cups
  • 1 1/2 cups firmly packed brown sugar
  • 2 cups apple cider vinegar
  • 1 1/2 tsp salt
  • 1 onion diced
  • 4 cloves garlic minced or crushed
  • 2 tbsp tamari or soy sauce
  • 1 tsp dried red pepper flakes
  • 1/4 tsp each allspice, ground cloves, nutmeg, cinnamon, and ginger.
Instructions
  1. Combine plums, brown sugar, and vinegar in a large stainless steel pot.
  2. Over high heat, bring to a boil. Reduce heat to medium low and simmer for about 3 minutes, stirring. Add all other ingredients, stirring continuously and bring back to a simmer.
  3. Continue to simmer for 30 minutes, stirring occasionally, until thickened.
  4. Remove from heat.  
  5. Use an immersion blender right in the pot, or transfer to a blender and process until sauce is smooth.
  6. Transfer to clean, sterilized jars. Process jars for 15 minutes in a boiling water canner.
Recipe Notes

This Asian plum sauce is quite thick, so if using for a dipping sauce, (which is delicious), you can thin it with some rice vinegar, soy sauce, or whatever works best for your dish.

This is a vinegar based recipe, so be sure to have good ventilation during the cooking process.

These small jars are simple to boil in a large pot of hot water to be kept in the pantry. Because this is a condiment, it's best to process. (Unless you are using for a large gathering)

Nutrition Facts
Asian Plum Sauce
Amount Per Serving (1 g)
Calories 34
% Daily Value*
Sodium 56mg2%
Potassium 56mg2%
Carbohydrates 8g3%
Sugar 7g8%
Vitamin A 100IU2%
Vitamin C 2.6mg3%
Calcium 7mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Asian Plum Sauce

Asian Plum Sauce

Asian Plum Sauce
Asian Plum Sauce

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25 thoughts on “Asian Plum Sauce – Plum Sauce Recipe

  1. Colleen, I just made plum jam in the process of cleaning the fridge before we leave. I wish I saw this sooner, I would have made it for sure. Maybe in October when we get back.

  2. I honestly have to say I don’t think I’ve ever had plum sauce that didn’t come out of a packet or a jar!! I am so excited to try this with some spring rolls!

  3. AHah I’m one of those who still love the commercial kind of plum sauce, I need to change this ASAP! This recipe looks DIVINE! Doing this soon for sure!

  4. I love plum sauce so much! I haven’t had it in ages (my mom used to make it) but this looks like a really great recipe. The plums are a little late here this year but hopefully they’ll be ready soon.

    1. Hi Trish, the recipe should read “1 pound, which, when chopped, should be about 2 cups” Thank you for bringing that to my attention!

  5. My momma would say that’d make a rabbit hug a mean hound!” This is so delicious. Thanks for the recipe. I’ve just canned 13 pints. Can’t wait to use it.

  6. Great recipe! Thank you for posting it. Easy to prepare. I wanted to use all my plums because they wouldn’t last much longer, so I had closer to 3 cups of chopped plums. I also used only 1 1/4 cups brown sugar, which was plenty. Next time I’ll used only 1/2 tsp red pepper flakes—the heat really climbs as the sauce simmers! I ended up with 5 pints of ruby red plum sauce—lovely for both the eye and the palate!

  7. This recipe looks amazing! Would I need to change the recipe if I am using wild plums since they are tart, and I would be doubling it?

    1. Hi Lynda! I’ve never tried what you are proposing, but I would just go ahead and wing it. If the plums are tart, yes more sugar, unless you love the tartness. I would really love to hear how they turn out, and, where you found your wild plums. (Secretly, of course 🙂 )

  8. Hi Colleen, I did just wing it and doubled the recipe it turned out amazing, just a super explosion of flavors, some tartness, some sweetness, some warmth right at the last. My biggest problem was the conversion of weight to cups since the wild plums are smaller than the regular black plums. And I live in Kansas and my aunt brought me a bag full and told me she will bring me more later in the week. I am planning on wild plum jelly and fruit leather with them. Thanks again for the great recipe!

    1. Hey Lynda, that’s really awesome that it worked out with the wild plums. Thanks for the feedback on the conversion of weight to cups, too. I think that I will now tweak some recipes regarding that. And I think wild plum jelly and fruit leather sound amazing!Cheers!

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