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Asian Plum Sauce for Canning

This is a sweet and sour condiment. Use it in Chinese cuisine as a dip for deep-fried dishes, such as spring rolls, egg rolls, pork, noodles, and deep-fried tofu as well as for roast duck or chicken. It is made from sweet tart plums along with sugar, vinegar, ginger and chilies.

4.5 · 7 reviewsRecipe card by Rita1652Editorial by recipesvibrant · Updated October 13, 2026
PlumsFruitVegetableAsianLow ProteinVegan
Asian Plum Sauce for Canning

Total time

120 min

Servings

1

Calories

520.4

Category

Sauces

Capture the essence of summer with this homemade Asian plum sauce. Perfectly balanced between sweet, savory, and tangy, this vegan recipe is ideal for canning and stocking your pantry. Whether you are using up a bumper crop of plums or looking for a delicious, low-cholesterol condiment to elevate your stir-fries and roasted vegetables, this versatile sauce is a must-make.

Ingredients

Makes 1 serving

  • 6 red plums
  • 1 1/2 brown sugar
  • 1 sugar
  • 1 vinegar
  • 1 onion
  • 1 garlic cloves
  • 4 fresh ginger
  • 1 soy sauce
  • 2 salt
  • 1 Thai basil
  • 1 tarragon
  • basil

Method

  1. Place all ingredients in a large heavy bottom pan bring to boil stirring until thick and syrupy 1 1/2 hours when it reaching 215 F degrees.

  2. Fill sterilized jars leaving 1/4 inch headspace. Wipe rims and place lids and rings and process 15 minutes. Shut flame off, remove lid and leave for 5 more minutes.

  3. Remove to a towel-lined counter to cool in a draft free spot.

  4. Remove rings and wipe clean, label and place in storage in a cool, dark place.

Cook's notes

  • Use slightly under-ripe plums for higher natural pectin levels, which helps the sauce set better during canning.
  • Sterilize your jars in boiling water for at least 10 minutes before filling to ensure shelf stability.
  • Adjust the heat by adding extra chili flakes or fresh ginger depending on your spice preference.
  • Use a heavy-bottomed pot to prevent the plum mixture from scorching while it thickens.

Easy swaps

  • Replace honey with agave nectar or maple syrup to keep the recipe strictly vegan.
  • Swap fresh ginger for half a teaspoon of ground ginger if you don't have fresh root on hand.
  • Substitute apple cider vinegar with rice vinegar for a milder, more authentic Asian flavor profile.
  • Use tamari instead of soy sauce if you require a gluten-free option.

Frequently asked

Is this Asian plum sauce vegan?

Yes, this recipe is naturally vegan, provided you use plant-based sweeteners like agave or maple syrup instead of honey.

Do I need to peel the plums before making the sauce?

You don't have to! The skins break down during the cooking process and add a beautiful color to the final sauce. You can blend the sauce at the end if you prefer a perfectly smooth texture.

Can I eat this sauce immediately?

Yes, although the flavors meld and improve after sitting in the jar for a few days, it is perfectly safe and delicious to eat as soon as it has cooled.

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