Chipotle Plum Sauce

    2 hours 40 minutes

    This is an amazing sauce for pork or chicken. It's a great thing to make when plums are in season instead of jam.

    22 people made this

    Serves: 128 

    • 2 1/2 kg very ripe plums, pitted, or as needed
    • 4 cloves garlic, crushed
    • 1 onion, finely chopped
    • 6 cups (1 1/3 kg) white sugar
    • 1/2 cup (125ml) apple cider vinegar
    • 2 tablespoons chipotle seasoning
    • 1 tablespoon roasted garlic seasoning
    • 1 jalapeno chilli, finely chopped (remove seeds for milder flavour if desired)
    • 7 teaspoons salt
    • 1 teaspoon liquid smoke flavouring
    • 8 200ml canning jars with lids and rings

    Preparation:1hour  ›  Cook:1hour40min  ›  Ready in:2hours40min 

    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 1/4 cups of plum juice. Stir in the sugar, apple cider vinegar, chipotle seasoning, roasted garlic seasoning, jalapeno chilli, salt and liquid smoke flavouring 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 until thickened, about 1 1/2 hours. Stir frequently to prevent burning.
    4. Sterilise the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilised jars, filling the jars to within 5mm 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 5cm space between the jars. Pour in more boiling water if necessary until the water level is at least 3cm 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.

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    Reviews in English (26)


    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!  -  07 Aug 2010  (Review from Allrecipes USA and Canada)


    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.  -  14 Oct 2010  (Review from Allrecipes USA and Canada)


    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!  -  05 Sep 2011  (Review from Allrecipes USA and Canada)