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How to Make and Can Plum Sauce at Home

Updated: Oct 25, 2023

The tangy taste of plums makes a great counterpart for the spices in this plum sauce. Plum Sauce makes for a great addition to pork, chicken, fish, or as a marinade. I think the color of this sauce is so pretty and the mustard seeds floating in it add for a beautiful variety in the look when compared to some of the other canned goods. I love having this plum sauce in my pantry.

Plum Sauce

Ingredients Needed to Make Plum Sauce:

Makes: 4-pint jars

  • 4 pounds Plums

  • 1 small Finely Chopped Onion

  • 2 teaspoons Garlic (minced or crushed)

  • 2 cups Brown Sugar

  • 1 tablespoon Salt

  • 1 cup Apple Cider Vinegar

  • 1 cup Sugar

  • 2 tablespoons Mustard Seed

  • 2 tablespoons diced Green Chili Peppers (or other mild hot pepper)

  • 1 tablespoon Ginger


Prepare your water bath canner by filling it about halfway full with water and place it on the stove on medium heat.

Place your jars in the oven to heat up at 250 degrees Fahrenheit.

Pit and chop plums

Wash plums under cold running water; drain. Remove pits. Chop plums.

peel and chop onions

Peel and finely chop the onion.

Peel garlic and mince.

Cook Sauce:

add ingredients except for plums

Combine all ingredients in a saucepan except for plums.

Bring to a boil and add the plums.

Cook over medium-high heat until it is a thick sauce.

Fill Jars with the Plum Sauce:

pour in jars

Ladle hot sauce into a hot jar, leaving ½ -inch headspace. Clean the jar rim if needed. Center the lid on the jar and adjust the band to finger-tip tight. Repeat this process until all of your jars are full.

Process the Jars of Plum Sauce:

Place the filled jars into the water bath canner. Make sure the water covers the jars by at least 1 to 2 inches. Adjust heat to medium-high, cover the water canner, and bring water to a rolling boil. Process pint jars for 20 minutes. Adjusting processing time for your altitude.

Plum Sauce

Once the jars of hot sauce are done processing turn off the heat and remove the cover. Remove the jars from the water bath and place them spaced out on a towel on the counter. Cool 12 to 24 hours. Check seals. Label and store jars.

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