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Condiments Home Canning

Savoury Plum Sauce Recipe

by Kylie Foster March 10, 2022

Savoury Plum Sauce Recipe NZ

This savoury plum sauce is super easy to make and is a great way to use excess plums. It has good flavour and works really well with meats. You can add it to stir fries, use as a marinade or to baste chicken drumsticks and other meats, or use it as a dipping sauce for meats, wontons and spring rolls. I make this sauce using Black Doris plums.

I like using the 500 mL Le Parfait Super jars but the 250 mL Super jars would be good for a couple or young family. Alternatively, the 290 mL and 530 mL Weck Juice Jars are excellent. The Ball 8oz quilted jar is another great option.

Makes: 4x 500 mL jars (pint) / 8x 250 mL jars (half pint)

Ingredients:

2 kg plums, destoned and chopped
2 cups brown sugar
1 cup raw golden sugar (or white sugar)
1 cup chopped onion
2 tablespoons mustard seeds
2 teaspoons dried chilli flakes (or 2 tablespoons fresh chilli peppers, finely chopped)
2 tablespoons grated fresh ginger
1 tablespoon salt
2 cloves garlic
1 cup apple cider vinegar

Method:

  1. Prepare the water bath and place on high heat to bring it to a steady boil. Wash jars and place in an oven at 100oC until ready to use (at least 10 minutes).
  2. Add all ingredients, excluding the plums, to a large stainless steel saucepan and bring the mixture to a boil and then boil over a medium-high heat. Stir until the sugar dissolves then reduce the heat to a gentle boil and add the plums. Cook until the sauce has started to thicken.
  3. Use a stick blender or food processor to blend the mixture to a sauce consistency. Place back over the heat until the sauce is thick and syrupy. Stir regularly to avoid it catching on the bottom of your pan.
  4. Ladle hot sauce into hot jars/bottles leaving a 1 cm headspace (or more if your jars have a max fill line), wipe rim with a clean cloth, and seal with a lid. 
  5. Place jars/bottles into the water bath ensuring that there is at least 1-2 cm of water on top of the jars. Once the water has returned to a boil, process for 15 minutes for 250mL (half pint) sized jars or 20 mins for 500mL (pint) sized jars. Turn off heat, remove water bath lid and wait 5 minutes before removing the jars from the water. Place on a folded up tea towel or wooden chopping board and leave to cool down. Once cool, you can remove the screw bands, clamps, or unclip the hinge closures (if used) and check that all jars have sealed. Label and store in a cool, dry place.
Plum sauce recipe for preserving NZ


Kylie Foster
Kylie Foster

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