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May 4, 2009

Canning: Sweet and Sour Plum Sauce

Last year we had an abundance of plums from our plum tree and the native sand plums. As well as making the recipe below, I also canned a pint of plain plum puree (unsweetened) to use in *something* later, which turned out to be Mixed Fruit Jelly. (Canning fruit puree was an idea that Debra voiced too, so I can't take credit for it, but it's one I'm sure going to remember for the future.)

by Debra O'Brien

4 c Pureed Native plums
2 cans 20-oz. Crushed Pineapple
1 Qt Peaches drained and puree the fruit
½ c Finely chopped onion
½ c Finely chopped Bell Pepper
2 inches Finely chopped fresh ginger
½ c Soy sauce
6 c sugar
2 c Apple cider vinegar
½ c Red wine vinegar
2 T Salt
2 T Garlic powder
2 c Orange juice
1/8 tsp Red pepper
1 tsp Dry mustard
1/2 box powdered pectin (to thicken the sauce)

In a large non-reactive pot add ingredients and bring to a boil then simmer for 30 minutes. Ladle into pint jars and process in hot water bath for 12 minutes. For stronger flavors increase spice, vinegar and sweeteners. I use this on pork and chicken; it's great poured over meat in the crockpot. Makes *at least* 10 pints.


  1. Wow that sounds yummy!

  2. What a delicious sounding sauce - love the herbs and spices you have used as well as the tasty fresh plums! I had never thought about making my own plum sauce - what a wonderful idea, Kathi!

  3. Thank you, April. It really is good, and the flavor varies according to what kind of plums you use - this year I used the yellow plums but in the past I've used red ones. I hope you'll give it a try if you have plums available.


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