Plum Sauce Canning Recipe: Best Recipe In 2025

Share With Your Family

There’s something undeniably magical about opening a jar of homemade plum sauce in the depths of winter and tasting summer’s sweetness. If you’re looking for a plum sauce canning recipe that delivers rich, complex flavors while ensuring safe preservation, you’ve come to the right place. This is my favorite plum sauce canning recipe, perfected over years of preserving the fleeting bounty of plum season.

Today, I’ll guide you through not just making an incredible plum sauce but also properly canning it so you can enjoy it safely for months to come. From selecting the perfect plums to processing your jars with confidence, we’ll cover every step with precision and care. Following tested canning procedures isn’t just recommended—it’s essential for safety, and I’ll explain exactly why throughout this guide.

Why You’ll Love This Canned Plum Sauce Recipe

Unparalleled flavor: The complexity of ripe plums, balanced with a touch of sweetness and spice, creates a sauce that store-bought versions simply can’t match
Versatility: Use it as a glaze for meats, a dipping sauce for appetizers, or even as a condiment for cheese boards
Shelf-stable convenience: Properly canned plum sauce stays fresh for up to a year with no refrigeration needed
DIY satisfaction: Few kitchen projects are as rewarding as seeing your pantry lined with jars of homemade preserves

Understanding Canning Safety: A Crucial Note

Before we dive into this plum sauce canning recipe, let’s talk safety. Canning isn’t just cooking—it’s food science with precise requirements that ensure your preserves remain safe to eat.

Acidification is key: Plums are moderately acidic but may not consistently reach the pH of 4.6 or lower required for safe water bath canning. That’s why this recipe includes lemon juice or vinegar—these aren’t flavor additions, they’re safety measures that prevent the growth of botulism-causing bacteria. According to the National Center for Home Food Preservation, proper acidification is non-negotiable for fruit preserves.

Processing times matter: The time your jars spend in the water bath isn’t arbitrary—it’s calculated to ensure heat penetrates fully throughout the jar to kill potential pathogens. Following these times exactly, and adjusting for your altitude, is crucial.

Safety Disclaimer: This recipe follows USDA guidelines for safe home canning. Altering ingredient ratios, particularly reducing acid or sugar, can compromise safety. When in doubt, consult your local extension office or the National Center for Home Food Preservation for guidance.

Ingredients You’ll Need

For the Plum Sauce:

4 pounds (about 16-20 medium) ripe plums – Damson, Santa Rosa, or Italian prune plums work wonderfully
2 cups granulated sugar – Provides preservation properties and balances the tartness of plums
1/2 cup bottled lemon juice – Critical for safe acidification; must be bottled for consistent acidity
1/2 cup apple cider vinegar – Adds depth and ensures proper pH levels
1 tablespoon cinnamon – Adds warmth and complexity
1/2 teaspoon ground cloves – For aromatic depth
1 teaspoon salt – Enhances all flavors

For Canning:

Clean water for the canner
Extra lemon juice for cleaning jar rims (optional but recommended)

A Note on Plums: This plum sauce canning recipe works best with fully ripe but still firm plums. They should yield slightly to gentle pressure but not be mushy. The natural pectin in plums, especially in slightly underripe ones, helps create the perfect consistency without added pectin.

Essential Equipment for Making and Canning Plum Sauce

Having the right tools makes this plum sauce canning recipe much more manageable:

Large, heavy-bottomed pot for cooking the sauce
Water bath canner with rack
6-8 half-pint (8 oz) canning jars with new lids and rings
Jar lifter for safely removing hot jars
Wide-mouth funnel for filling jars without mess
Ladle for transferring sauce
Bubble remover tool or chopstick
Clean kitchen towels
Timer
Immersion blender (optional for smoother sauce)

Step-by-Step: Making the Plum Sauce (Before Canning)

Prepare the plums: Wash plums thoroughly under cool running water. Cut in half and remove pits. Roughly chop into 1-inch pieces. For this plum sauce canning recipe, peeling is optional—the skins add beautiful color and break down during cooking, but you can peel if preferred.
Cook the base: In your large pot, combine chopped plums, sugar, lemon juice, and vinegar. Bring to a boil over medium-high heat, stirring frequently to prevent sticking.
Reduce and thicken: Once boiling, reduce heat to medium-low and simmer for about 30-35 minutes, stirring occasionally. The plums will break down and the mixture will thicken. For my favorite plum sauce canning recipe, I aim for a consistency slightly thinner than commercial ketchup (it will thicken more as it cools).
Add spices: When the sauce has reduced sufficiently, stir in the cinnamon, cloves, and salt. Simmer for an additional 5 minutes to integrate flavors.
Blend (optional): For a smoother sauce, use an immersion blender directly in the pot, or carefully transfer batches to a standard blender. Pulse until desired consistency is reached, being cautious with the hot liquid.
Final check: The sauce should coat the back of a spoon and slowly drip off. If it seems too thin, continue simmering until properly reduced.

Step-by-Step: Water Bath Canning the Plum Sauce

Prepare the canner: While your sauce is cooking, fill your water bath canner about halfway with water and begin heating it. It should be approaching a simmer by the time your sauce is ready.
Sterilize jars and lids: Wash jars, lids, and rings with hot, soapy water. Place jars in simmering water (180°F) for at least 10 minutes to sterilize. Keep lids in hot (not boiling) water until ready to use.
Fill jars: Remove jars from hot water using the jar lifter. Place on a clean towel. Using the funnel, ladle hot plum sauce into jars, leaving 1/4-inch headspace. This precise headspace is critical for this plum sauce canning recipe as it allows for proper seal formation.
Remove air bubbles: Run your bubble remover tool or a chopstick around the inside of each jar to release trapped air bubbles. Adjust headspace if needed by adding more sauce.
Wipe rims: Use a clean, damp cloth dipped in a bit of lemon juice to wipe jar rims, ensuring they’re completely clean for a proper seal.
Apply lids and rings: Place lids on jars and screw on rings until “fingertip tight”—just until you feel resistance, without forcing.
Process in water bath: Using the jar lifter, carefully lower filled jars into the water bath canner. Ensure jars are covered by at least 1-2 inches of water. Place lid on canner, bring to a full rolling boil, and begin timing:
- Process half-pint (8 oz) jars for 15 minutes
- Process pint (16 oz) jars for 20 minutes

Altitude Adjustments

If you live above 1,000 feet elevation, adjust processing times as follows:

Altitude	Additional Processing Time
1,001-3,000 ft	Add 5 minutes
3,001-6,000 ft	Add 10 minutes
6,001-8,000 ft	Add 15 minutes
8,001+ ft	Add 20 minutes

Cool and check seals: When processing time is complete, turn off heat and remove canner lid. Let jars sit in the hot water for 5 minutes, then remove and place on a towel-lined surface. Allow to cool undisturbed for 12-24 hours. After cooling, check seals by pressing the center of each lid—it should not flex up and down. Remove rings, test seal by gently lifting the jar by the lid (don’t lift high), and label with date.

Recipe Variations (Tested & Safe)

Spicy Plum Sauce

To my favorite plum sauce canning recipe, add 1-2 teaspoons red pepper flakes and 1 tablespoon grated fresh ginger during the final 5 minutes of cooking. The heat balances beautifully with the natural sweetness of the plums.

Ginger Plum Sauce

Add 2 tablespoons freshly grated ginger and reduce cinnamon to 1/2 tablespoon. The ginger adds a warming zing that complements the plums perfectly.

Asian-Inspired Plum Sauce

Replace 1/4 cup of the vinegar with rice vinegar, add 2 tablespoons low-sodium soy sauce, and include 2 star anise pods during cooking (remove before canning). This variation maintains proper acidity while offering a more complex flavor profile.

Tips for Plum Sauce Canning Success

Always use fresh, high-quality plums for the best flavor and texture
Never reduce the amount of acid (lemon juice or vinegar) in this plum sauce canning recipe
Measure headspace accurately—too much or too little can prevent proper sealing
Process for the full recommended time, adjusting for your altitude
Allow jars to cool naturally and undisturbed for proper seal formation
Store canned plum sauce in a cool, dark place for best quality

Common Questions & Troubleshooting

Q: How long does canned plum sauce last? A: When properly processed and stored in a cool, dark place, this plum sauce canning recipe yields preserves that remain safe and high-quality for 12-18 months.

Q: Why didn’t my jars seal? A: Common causes include food particles on the rim, improper headspace, or not enough processing time. Always wipe rims thoroughly, measure headspace accurately, and process for the full recommended time.

Q: My sauce is too thin. What happened? A: Plums vary in natural pectin content. If your sauce seems thin, simmer it longer before canning until it reaches your desired consistency.

Q: Can I reduce the sugar in this recipe? A: While sugar contributes to preservation, the primary safety factor is acidity. You can reduce sugar somewhat (though not eliminate it) without compromising safety, but the texture and shelf life may be affected.

Q: Can I use different types of plums? A: Yes! This plum sauce canning recipe works well with most plum varieties. Damson and Italian prune plums tend to have higher pectin levels, which help achieve a thicker sauce.

Q: Do I need to peel the plums? A: No, the peels break down during cooking and add beautiful color. However, if you prefer a smoother sauce, you can peel them first.

Q: What if I see mold on my canned plum sauce? A: If you see mold, discoloration, or any signs of spoilage, discard the entire jar immediately. Never taste suspect preserves.

How to Use Your Homemade Canned Plum Sauce

This versatile condiment elevates so many dishes:

Glaze for roasted pork loin or duck breast
Dipping sauce for spring rolls or wontons
Accompaniment for cheese boards, especially with sharp cheddar or brie
Topping for vanilla ice cream or pound cake
Brushed onto chicken during the final minutes of grilling
Stirred into yogurt for a fruity breakfast

Recipe Card

Homemade Canned Plum Sauce

Prep Time: 30 minutes
Cook Time: 45 minutes
Processing Time: 15-20 minutes
Total Time: 1 hour 45 minutes
Yield: 6-8 half-pint jars

Ingredients:

4 pounds ripe plums (about 16-20 medium)
2 cups granulated sugar
1/2 cup bottled lemon juice
1/2 cup apple cider vinegar
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon salt

Instructions:

Wash, halve, and pit plums. Chop into 1-inch pieces.
Combine plums, sugar, lemon juice, and vinegar in a large pot. Bring to a boil.
Reduce heat and simmer for 30-35 minutes until thickened.
Add spices and simmer for 5 more minutes.
Optional: Blend to desired consistency.
Ladle hot sauce into hot sterilized jars, leaving 1/4-inch headspace.
Remove air bubbles, wipe rims, and apply lids and rings.
Process in water bath canner for 15 minutes (half-pints) or 20 minutes (pints), adjusting for altitude.
Cool jars undisturbed for 12-24 hours. Check seals before storing.

Nutrition Information (per 2 tablespoons):

Calories: 45
Carbohydrates: 11g
Sugars: 10g
Fiber: 0.5g
Protein: 0.2g

There’s something profoundly satisfying about hearing the gentle “ping” of jar lids sealing as your homemade plum sauce cools. This plum sauce canning recipe transforms simple ingredients into a versatile condiment you’ll reach for time and again throughout the year.

Have you tried making plum sauce before? Do you have favorite variations or special ways you use it? I’d love to hear about your experiences in the comments below!

This is my favorite plum sauce canning recipe because it balances simplicity with exceptional flavor while ensuring proper safety protocols are followed.

plum sauce canning recipe: Best Recipe in 2025

Table of Contents

Table of Contents

Why You’ll Love This Canned Plum Sauce Recipe

Understanding Canning Safety: A Crucial Note