Tasty Asian-Style Plum Sauce for Dipping or Stir-Frys

This year we were fortunate enough to receive 200 lb of Italian plums from my parents. 200 lb! What to do with 200 lb of plums! With 3 large dehydrators working 24/7, 12 quarts of plums canned, frozen plums, plum jam… I was searching for another recipe to use up some plums before they went bad. A reader suggested plum sauce, and I found a great recipe in the Bernardin (Ball) Home Canning Recipe Book. I made some alterations though, based on ingredients I had and flavors I liked. The result was a fantastic sweet and sour dipping sauce that is perfect for stir-fries, egg rolls, chicken fingers and more!

This recipe has been adapted from the Bernardin Home Canning recipe book.


Asian-Style Plum Sauce
Recipe type: Sauce
Cuisine: Asian, American
Prep time: 
Cook time: 
Total time: 
Serves: 8 half-pint jars
A simple and delicious Asian-style dipping sauce made with fresh Italian plums that is great on stir-frys, or as a dipping sauce for spring rolls or chicken fingers etc.
  • 4 pounds plums, pitted and chopped. (about 10 cups)
  • 2 cups brown organic cane sugar
  • 1 cup white organic cane sugar
  • ¾ cup chopped onion (about 1 medium)
  • 1 tbsp. dry mustard
  • 1 tsp. dried red pepper flakes (adjust to desired spiciness)
  • 1 tbsp. fresh ginger, minced
  • 1 tbsp. salt
  • 2 cloves garlic, minced
  • 1 c. distilled white vinegar (or apple cider vinegar)
  • 6 fresh basil leaves, chopped
  1. Combine all ingredients except plums in a large pot and bring to a boil.
  2. Add plums and bring to a boil.
  3. Simmer for 30 minutes, or until desired consistency, stirring frequently.
  4. Using an immersion blender, blend ingredients until sauce is uniform in texture.
  5. Pour into prepared ½ pint canning jars, wipe rims clean, and add prepared lids and rings, according to manufacturer's instructions.
  6. Hot water bath can for 20 minutes.