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.
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.
On this 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.
- 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.
- Serving Size: 12
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Who Dished It up First: Adapted from Headspace Canning.