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Plum Chipotle Sauce

Rated as 4.76 out of 5 Stars

"When plums are in season, this is a great alternative to putting up jam with all those plums. This is a great addition with pork, chicken, or as a topping on cream cheese served with crackers."
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4 h 40 m servings 50
Original recipe yields 128 servings (8 half-pint jars)


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  1. Place the plums, a few at a time, into a colander set over a large bowl. With gloved hands, squeeze the plums in the colander, forcing the juice through the holes of the colander. Discard spent pulp, and repeat to produce 8 cups of plum juice.
  2. Pour 3/4 cup of plum juice into a small saucepan with garlic and onion, place over medium heat, and bring to a boil. Reduce heat to medium-low, and simmer until the onion is translucent, about 5 minutes.
  3. Pour the juice-onion mixture into a large pot, and add the remaining 7 1/2 cups of plum juice. Stir in the sugar, apple cider vinegar, Southwest chipotle seasoning, roasted garlic seasoning, jalapeno pepper, salt, and liquid smoke flavoring until the sugar and salt have dissolved. Bring the mixture to a boil over medium heat, reduce heat to a simmer, and cook the sauce down until thickened, about 1 1/2 hours. Stir frequently to prevent burning.
  4. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  6. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts

Per Serving: 50 calories; 0.1 12.5 0.2 0 179 Full nutrition

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  1. 34 Ratings

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Most helpful positive review

Loved it. I pureed my plums and then put them through a sieve really only straining out the skins. I used chipotle powder. I'm not a canner so I'm going to freeze my leftovers.

Most helpful critical review

Dislike. I love Chipotle seasoning too. I used very ripe plums and pureed chipotles in adobo sauce. not sure what happened. Thank goodness I used scaled down amounts

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Loved it. I pureed my plums and then put them through a sieve really only straining out the skins. I used chipotle powder. I'm not a canner so I'm going to freeze my leftovers.

Yummy! I made this recipe and it ended up filling 8 small freezer/canning containers. Used some as a BBQ sauce on baked chicken - excellent! I did substitute 1T pure chipotle powder from Penz...

I made this last week, I didnt have any chipotle seasoning so I used a few tablespoons of the canned chipotle peppers, this is so very yummy, thank you!

This recipe is awesome. I too used chipotle in adobo sauce and had some jalapeno's canned in vinegar, so just used the vinegar from the jar in place of the jalapeno and vinegar (already hot)! ...

Oh wow!!! This recipe is fantastic!! I had boxes of plums given to me and enough jam and syrup already.....I was looking for something different and easy to do with all my plum sauce and this w...

This recipe is definitely a keeper. I have two Italian Plum trees that produce overwhelming amounts of fruit each year, so I'm always on the look out for things to do with them. This complex sa...

This was amazing. A different version of an HP Sauce. I stewed the plums for 5-10 minutes and them put them through my juicing sieve squeezing out the juice and pulp and leaving the skin and s...

I had a gallon, or 4 quarts, of right Italian prune plums. The smaller, egg shape plums. I can imagine the task of pressing each of those raw through a colander to get juice. I also wanted to ma...

This is amazing! We have a plum tree and this made a fabulous treat. We served it spooned over pork chops. My stepson is in culinary school and shared a jar of it with his instructor, who rav...