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: 
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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.

Copy-Cat Campbell’s Tomato Soup with Fresh Tomatoes!

My family gave up Campbell’s soup years ago because of the additives, and then we gave up canned soup altogether when we became more aware of the BPA in the lining of the cans. I make soup from scratch now, and I must admit my children still prefer the flavour of Campbell’s soup to my own soups. While this is disappointing, it must be said that kids LIKE Campbell’s soup. It isn’t fancy, it isn’t spicy and it tastes good. Why fight a losing battle my making soup they won’t eat in the first place? So my next step was to try and copy it, but with fresh, wholesome ingredients.

I started with pure tomatoes and no added water. This year I have had 100+ lbs of my own tomatoes so I am thrilled to use them any way I can. I seasoned with salt, then I added one of my own onions, some celery stocks, and handful of my own fresh basil. After letting simmer for a bit I put the whole lot through a food strainer, then threw in some organic cane sugar to cut the acidity of the tomatoes and presto! I have a healthy version of Campbell’s tomato soup! I then pressure canned it and it is now shelf stable for many months. It can also be served fresh, or it can be frozen.  A quick, healthy lunch is just a jar away! And the best part is, the kids love it. Makes 16 pint sized jars (or 32 servings).

4.5 from 4 reviews
Copy Cat Campbell's Tomato Soup for kids with Fresh Tomatoes!
Prep time: 
Cook time: 
Total time: 
Serves: 32
  • 20lb Fresh Tomatoes (Washed, stemmed and halved.)
  • 1 Onion (Peeled and halved.)
  • 6 stalks Celery (Whole.)
  • 5 teaspoons Sea Salt
  • 12 leaves Fresh Basil (Including stocks.)
  • ½ cup Organic Cane Sugar
  1. Add tomatoes to a large soup pot and mash with a potato masher to release juices.
  2. Add onion, celery, salt and basil. Bring to a boil.
  3. Simmer for 30 minutes, stirring regularly.
  4. Pour through a food mill or food strainer. Alternatively, you can use a fine, wire sieve, pushing the vegetables through the sieve until all that is left are the skins and seeds. Compost the skins and seeds.
  5. Pour soup back into a pot. Bring to almost a boil then turn heat off.
  6. Add sugar and stir well.
  7. Serve fresh or freeze or can the soup.
  8. For canning, pour into prepared jars, wipe rims clean with a clean cloth, add prepared lids and rings and pressure can according to your pressure canner's instructions. My Presto required 11 lb of pressure for 25 minutes for pint jars.
This recipe is made to be canned, but can also be served fresh, or can be frozen. If you want to make it a cream of tomato soup do not can it with milk in it. Add milk to taste when you are reheating. For cream of tomato soup do not bring to a boil: boiling milk will curdle the milk.