• Phoebe's Plum Sauce

    1 vote
    Phoebe's Plum Sauce
    Prep: 30 min Cook: 60 min Servings: 40
    by Salad Foodie
    406 recipes
    This snappy sauce goes well with poultry, pork, beef, meatloaf and as an eggroll dipping sauce. The spices and hot sauce add just the right punch to this ruby red beauty. Make a batch during the peak plum season and you'll enjoy all winter long. Processed jars make attractive holiday gifts too. Recipe can be doubled but the standing and stirring time will need to increase. (Who's Phoebe? That's my mom who patiently taught my first canning sessions!)


    • 2 pounds black plums
    • 1 small onion peeled and chunked in large pieces
    • 1 large garlic clove peeled
    • 1 cup packed brown sugar
    • 1/2 cup granulated sugar
    • 1 cup apple cider vinegar
    • 1 1/2 teaspoons ground ginger
    • 1 1/2 teaspoons ground mustard
    • 1/4 cup Worchestershire sauce
    • 1 teaspoon hot pepper sauce (like Tabasco)


    1. Wash and remove stems and pits of plums but do not remove skin. Put plums, onions and garlic through a grinder, or process in batches with a food processor, or blender.
    2. Place plum mixture in large saucepot and add brown and white sugars, vinegar, ginger, mustard, Worchestershire sauce and hot pepper sauce.
    3. Bring mixture to a boil, stirring frequently. Reduce heat and simmer for 35-45 minutes stirring frequently until mixture has reduced by a third and thickened. (If recipe is doubled, expect this reduction to take up to 60 minutes or longer.)
    4. Ladle into sterile hot half-pint jars leaving 1/4" headspace. Wipe rims and seal. (Any leftover sauce can be refrigerated.)
    5. Process for 15 minutes (at sea level - adjust for altitude as necessary) in a boiling water bath. Remove jars and allow to cool on padded surface away from drafts and undisturbed for 12 hours.
    6. Yield 4 1/2 to 5 half-pints jars. Each jar contains eight 2-tablespoon size servings of plum-delicious meat sauce.

    Similar Recipes

    Leave a review or comment