September 15th, 2014

Asian Plum Sauce

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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.

Asian Plum Sauce

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.


Asian Plum Sauce

Asian Plum Sauce

Fresh plums, soy sauce and Asian spices come together in this sweet and sour sauce.


  • 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


  1. Place all of the ingredients in a medium saucepan and bring to a boil over medium heat.
  2. Reduce heat and simmer for 25 minutes or until the plums are soft and the sauce has thickened slightly.
  3. 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!).
  4. Bring the plum sauce back to a boil, then ladle into hot, sterilized jars, leaving 1/4 inch headspace.
  5. Place sterilized lids and rings on the jars and process for 15 minutes in a boiling water bath.
  6. Remove jars to a towel to rest for 24 hours. Check seals before storing.

Recipe Notes

Makes 2-3 half pint jars.

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2 reviews

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Who Dished It up First: Adapted from Headspace Canning.



  1. Do you peel your plums first?

  2. 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.

  3. 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

  4. 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

  5. Clearly the stones are removed from the plums? Your recipe is not clear about peeling or removing the pit.

  6. Judy Dryden says:

    This sauce is wonderful. I used brown sugar substitute and it
    worked great. .

  7. Hi, can i freeze the sauce and if i can for how long.

  8. Which type of plums should I use? Does it matter and do they need to be any degree of over rippened?

    • 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.

  9. 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?


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