Transform fresh garden plums into a rich, sweet, and flavorful condiment with this easy plum sauce canning recipe that is perfectly formulated for safe water bath processing.
Plum Sauce Ingredients & Safe Substitutions
Plums: Any plum variety works well for this recipe—from Italian prune plums to Satsuma, Santa Rosa, or Elephant Heart… Using naturally high-pectin varieties gives the sauce a beautifully thick, rich consistency without needing added pectin.
- Im using Satusama plums for the red flesh color. Red-fleshed varieties (like Satsuma and Elephant Heart) yield a vibrant red sauce, whereas yellow-fleshed varieties (like Italian Prune or Santa Rosa) produce an amber-orange or rich brown sauce depending on how cooked down the skins are.
Acid – Bottled Lemon Juice: While plums are naturally high-acid fruits that are safe for water bath canning, adding acid serves as an extra safety precaution and protects the vibrant color of your sauce. Use bottled lemon juice (5% acidity) to ensure a uniform pH, becasue fresh lemons can vary in acidity and can dull the color over time. 😉
Sugar & Spices: The sugar in this recipe helps hold the vibrant color, texture, and flavor of the sauce, BUT it can be adjusted slightly to taste without compromising safe water bath processing! Warm, safe canning spices – like ground cinnamon, cloves, ginger, or allspice can add fantastic depth to the sweet-tangy plum flavor too.
Equipment for Safe Canning
Having the right tools ready before you start cooking keeps the canning process smooth, safe, and stress-free. Here is what you will need for this recipe:
Water Bath Canner or Deep Stockpot: A dedicated water bath canner or any stockpot deep enough to allow at least 1–2 inches of vigorously boiling water over the top of your jars. Always use a fitted canning rack at the bottom to prevent jars from touching direct heat and cracking.
Canning Jars, Lids, and Rings: Half-pint (8 oz) or pint (16 oz) mason jars. Always inspect your glass jars for hairline cracks or nicks along the rim, and use fresh, unused flat lids for a reliable seal (screw bands can be reused as long as they are free of rust).
Canning Utensil Set:
- Jar Lifter: Essential for safely lowering and removing hot jars from boiling water without tipping them.
- Bubble Remover & Headspace Tool: A non-metallic tool used to release trapped air bubbles and accurately measure the required 1/2-inch headspace.
- Canning Funnel: Keeps jar rims clean while ladling hot sauce, preventing seal failures.
Food Mill or Fine-Mesh Strainer or Immersion Blender: A food mill with a medium-to-fine screen is the absolute easiest way to remove skins and stray pit fragments while creating a smooth, velvety sauce… Alternatively, cook the plums soft and press them through a sturdy fine-mesh sieve or conical strainer using a ladle. If you are leaving the skin on, just use your immersion blender in the stock pot!
Plum Sauce Canning Instructions
Follow along with these simple steps to safely prepare and water bath can your own homemade plum sauce!
- Prep Your Kitchen & Produce
Prepare the Canner & Jars: Wash your mason jars, lids, and bands in warm, soapy water. Place the rack inside your water bath canner, set your jars on top, and fill the canner with water until the jars are submerged. Heat over medium-low to keep the jars hot (180°F) until ready to fill—this prevents hot sauce from cracking cold glass.
Prep the Plums: Rinse your fresh plums thoroughly under cold water. Cut them in half to remove and discard the pits, then roughly chop the fruit. There is no need to peel them if you are using a food mill or immersion blender.
- Cook & Purée the Sauce
Simmer to Soften: Add the prepared plums, sugar, bottled lemon juice (or commercial vinegar), and optional warm spices into a large, heavy-bottomed stockpot. Cover and simmer plum sauce over medium heat for 15–20 minutes, stirring occasionally, until the plums break down and become soft.
Purée for a Velvety Texture: Pass the cooked plum sauce mixture through a food mill fitted with a fine screen to strain out skins and remaining tough bits. (If you prefer to keep the skins, simply use an immersion blender right in the pot until completely smooth.)
Thicken: Return the puréed sauce to the stockpot. Simmer uncovered over medium-low heat, stirring frequently to prevent scorching on the bottom, until it thickens to your desired sauce consistency (typically another 10–15 minutes).
- Fill the Jars
Ladle Hot Sauce: Use your jar lifter to remove one hot jar at a time from the canner, pouring any water back into the pot. Set a canning funnel on the jar and ladle the boiling-hot plum sauce inside.
Set Headspace: Leave exactly 1/2 inch of headspace at the top of each jar.
Remove Air Bubbles: Slide your bubble remover tool around the inside edges of the jar to release trapped air bubbles. Re-check your headspace and add a splash more sauce if needed.
Wipe & Cap: Wipe the jar rim thoroughly with a clean, damp paper towel to clear away any sticky sauce residue. Place a flat lid on top and screw the band down until it is fingertip-tight (do not over-tighten).
- Water Bath Process Safely
Submerge Jars: Use your jar lifter to place the filled jars vertically back into the hot canner. Ensure the water level is at least 1 to 2 inches above the tops of the jars.
Boil & Time: Cover the pot with its lid and bring the water to a vigorous, rolling boil over high heat. Start your processing timer only once the water reaches a full boil (15 minutes for half-pints or pints at sea level; adjust according to the altitude chart below).
Cool & Test Seals: Once time is up, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes. Transfer jars straight up onto a towel-lined counter, leaving 1 inch between them. Let them sit undisturbed for 12 to 24 hours until you hear that satisfying “ping!” check for flat, concave seals before storing.
NCHFP Safety Tips & Altitude Adjustments
Following standard National Center for Home Food Preservation (NCHFP) guidelines is the best way to ensure every jar on your shelf is safe, fresh, and shelf-stable. Here are the key rules for this recipe:
Why Headspace Matters: Always leave a 1/2-inch headspace between the top of the sauce and the top of the jar rim. Leaving too little space can cause sauce to splay out and break the seal; leaving too much traps air that can spoil your hard work.
Altitude Adjustments: Boiling points drop at higher elevations, so you need to add extra processing time depending on where you live:
- 0–1,000 feet: 15 minutes
- 1,001–3,000 feet: 20 minutes
- 3,001–6,000 feet: 25 minutes
- 6,001–8,000 feet: 30 minutes
- 8,001–10,000 feet: 35 minutes
Cooling & Checking Seals: Set hot jars straight up on a clean towel in a draft-free spot. Let them sit completely undisturbed for 12 to 24 hours (avoid pressing down on the lids right away!). Once cool, press the center of each lid—if it stays flat and firm without popping back, you have a solid seal. Unscrew the metal bands, wipe the glass clean, and store your jars in a cool, dark pantry without rings.
How to Serve & Store Canned Plum Sauce
Tasty ways to use your canned plum sauce include:
- Topping For: Soft Pancakes, or sourdough waffles, or even buttered flaky sourdough biscuits!
- Dipping Sauce: Serve alongside Grilled Pork Tenderloin or Tender Grilled Pork Chops! Pork and stone fruits like plums are a classic pairing. Slicing grilled tenderloin or bone-in chops into bite-sized strips makes them perfect for dipping in plum sauce instead of standard barbecue sauce.
- Meat Glaze: Brush onto grilled pork chops, or smoked ribs during the last 10 minutes of cooking.
- Charcuterie Spread: Pair with sharp cheddar, goat cheese, or warm brie on your next cheese board. 😉
Shelf Life & Storage: Sealed jars stored in a cool, dark pantry keep their rich flavor and vibrant color for 12 to 18 months. Once opened, pop the jar in the fridge and enjoy within 3 to 4 weeks.
Did you maked this plum sauce canning recipe? I want to know what YOU think, Pleaes reveiw the recipe card!
Sweet Plum Sauce Canning Recipe
Equipment
- 1 Water Bath Canner
- 1 Funnel
- 1 large pot
- 1 Funnel
- 1 jar lifter
- 9 pint sized mason jars with lids and bands
Ingredients
- 9 lbs Fresh Plums washed, pitted, and coarsely chopped
- 4 ½ cups Sugar granulated sugar (adjust slightly to taste if your plums are naturally very sweet)
- 9 tablespoons Bottled Lemon Juice (5% acidity)
Spices (Optional):
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground cloves
- ¾ teaspoon ground ginger or allspice
Instructions
- Prep Canner & Jars: Wash 9 pint mason jars and lids in warm, soapy water. Place the rack in your water bath canner, set jars inside, cover with water, and heat over medium-low to keep them hot until ready to fill.
- Prep Plums: Rinse fresh plums under cold water. Cut in half to remove pits, then roughly chop the fruit (no need to peel).
- Simmer Fruit: In a large stockpot, combine chopped plums, sugar, bottled lemon juice, and spices. Cover and simmer over medium heat for 15 to 20 minutes, stirring occasionally, until fruit is very soft.
- Purée & Thicken: Pass the cooked plums through a food mill to remove skins and create a smooth sauce (or purée directly in the pot using an immersion blender). Return sauce to the stockpot and simmer uncovered over medium-low heat for 10 to 15 minutes, stirring frequently, until thickened to your liking.
- Fill Jars: Remove one hot jar from the canner. Ladle boiling-hot plum sauce into the jar, leaving 1/2 inch of headspace at the top.
- Seal Jars: Slide a bubble remover tool around the inside edge to release trapped air. Wipe the jar rim clean with a damp paper towel, center a flat lid on top, and screw the metal band down until fingertip-tight. Repeat for remaining jars.
- Process: Place filled jars vertically into the hot canner, ensuring water covers the jar tops by 1 to 2 inches. Cover, bring to a vigorous rolling boil, and process for 15 minutes (adjust for your elevation).
- Cool & Test: Turn off heat, remove canner lid, and let jars sit in the hot water for 5 minutes. Transfer jars to a towel-lined counter and let cool undisturbed for 12 to 24 hours. Check that lids have sealed (concave with no pop) before removing rings and storing in a cool, dark pantry.
Notes
• Variety & Color: I used Satsuma plums for this batch to get a brilliant, vibrant red sauce! Red-fleshed varieties (like Satsuma or Elephant Heart) yield a rich red color, while yellow-fleshed varieties (like Italian Prune or Santa Rosa) produce an amber-orange or deep golden brown sauce.
• Skin Prep Options: You don’t need to peel your plums! Running the cooked fruit through a food mill effortlessly separates the skins and seed fragments for a velvety texture. If you prefer to keep the skin, simply purée the cooked plums directly in the stockpot with an immersion blender.
• Headspace & Processing Time: Maintain a 1/2-inch headspace in each jar to ensure proper vacuum sealing. Remember to start your 15-minute processing timer only when the water bath comes to a full, rolling boil, and adjust time according to your local elevation!
Nutrition
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
