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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Ingredients

128
Original recipe yields 128 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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

49.6 calories; protein 0.2g; carbohydrates 12.5g 4% DV; fat 0.1g; cholesterolmg; sodium 179.2mg 7% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/14/2010
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. Read More
(14)

Most helpful critical review

Rating: 2 stars
08/18/2012
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 Read More
34 Ratings
  • 5 star values: 28
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/14/2010
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. Read More
(14)
Rating: 5 stars
08/09/2010
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 Penzey's for the seasoning mix. Thanks for the recipe! Read More
(14)
Rating: 5 stars
09/05/2011
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! Read More
(7)
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Rating: 5 stars
07/08/2014
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)! I originally misread the directions and left this on this stove for about 1/2 a day or so and it ended up really thick. Excellent for BBQ sauce. We BBQ'd prawns and my son-in-law from Hawaii dipped his prawns and then ate the rest with his fingers! He couldn't get enough. My plums are starting to get ripe again this year and I already have requests for jars of this sauce! It is great! I too did not make enough because I definitely did not end up with any left over for me. Read More
(5)
Rating: 5 stars
09/12/2012
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 was it!! I used chipolte in adobo sauce and a little less sugar and it turned out so perfect I immediately made a second batch...THANKYOU!! Read More
(5)
Rating: 5 stars
10/07/2012
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 seeds behind. No need to use the liquid smoke the chipotle pepper is enough. Before placing the sauce in jars I used 1/4 cup of water and 1 tablespoon of cornstarch. Mix this well to disolve the cornstarch then add to the heated sauce to thicken. YUM! Read More
(3)
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Rating: 5 stars
08/02/2015
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 sauce is sweet tangy smokey and rich. The only thing I'll do differently next time I make it is put less sugar in though even with the amount of sugar it calls for it's delicious. Everyone who has tasted it has asked for either the recipe or a jar. Read More
(3)
Rating: 5 stars
08/12/2012
So delicious! I sort of winged it with the ingredients because my household likes both spice and garlic so I went a little crazier with the chipotle. Like another reviewer I didn't have any chipotle seasoning so I used chipotle peppers in adobo sauce and that gave it a HUGE kick. My only complaint is that there isn't more because I was planning on giving some away but now I want to keep it all to myself!! Read More
(2)
Rating: 5 stars
12/15/2013
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 raved about our efforts! Truly delicious. Read More
(2)
Rating: 2 stars
08/18/2012
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 Read More