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Sweet and Spicy Plum Sauce Canning Recipe

MelissaKNorris adapted from Ball Book of Complete Canning
3.93 from 13 votes
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 6 cups


  • 2 cups lightly packed brown sugar
  • 1 cup organic evaporated cane juice
  • 1 cup apple cider vinegar
  • 3/4 cup finely chopped onion I used walla walla sweet
  • 2 Tablespoons finely chopped jalapeno peppers I left the seeds in for some heat
  • 2 Tablespoons mustard seeds
  • 1 Tablespoon canning salt
  • 2 cloves finely chopped garlic
  • 1 Tablespoons finely chopped gingerroot
  • 10 cups finely chopped pitted plums


  • After you've got your plums prepped, diced (whirled in the food processor which makes it kind of runny) and measured, dump the rest of the ingredients in a heavy bottom stock pot. Using a thick bottomed (yes, that phrase made me giggle, too) keeps your sauce from scorching. Put all the rest of the ingredients, minus the plums, in and bring to a boil. Stir often, sugar scorches easily.
  • Add your plums and return to a simmer. Let simmer for 1 hour and about 40 minutes, stirring every now and then, until sauce has reduced and thickened up some. You can see the line in the above photo of when I started the plum sauce and when it was done reducing at the end of the time.
  • Ladle your sauce into clean Mason jars to a 1/2 inch headspace. Process in a hot water bath for 20 minutes.
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