{"id":194411,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/spicy-plum-sauce\/"},"modified":"2025-04-30T17:30:22","modified_gmt":"2025-04-30T22:30:22","slug":"spicy-plum-sauce","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/spicy-plum-sauce\/","title":{"rendered":"Plum Sauce"},"content":{"rendered":"<p>If you have a basket (or a tree!) of plums that are ripening rapidly, you need this plum sauce recipe to help preserve them into a sweet and savory condiment that will feed you far beyond the brief weeks of stone fruit season. This recipe is a good introduction to boiling water <a href=\"https:\/\/www.tasteofhome.com\/article\/canning-101\/\" data-name=\"www.tasteofhome.com\/article\/canning-101\/\" data-module=\"content engagement\" data-position=\"embedded links\">canning for beginners<\/a>. If you\u2019d prefer not to use a boiling water canner, you can pack the finished plum sauce into clean bottles or jars and store them in the fridge for quick usage, or in freezer containers for longer storage, frozen. Regardless of how you put it up, you\u2019ll be grateful to have it a taste of summer when you&#8217;re at a loss for dinner inspiration!<\/p>\n<h2><strong>Plum Sauce Ingredients<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2137006\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Plum-Sauce-Recipe_TOHD25_18641_ChristineMa_4.jpg?fit=700%2C1024\" alt=\"A white bowl filled with smooth, red ketchup, with a spoon resting inside. In the background, there are jars containing more ketchup.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li data-sourcepos=\"3:1-3:101\"><strong>Plums:<\/strong> Fresh plums of any color, pitted and quartered, provide the sweet, tangy flavor that acts as a base for the sweet and savory sauce.<\/li>\n<li data-sourcepos=\"4:1-4:12\"><strong>Onion and garlic:<\/strong> Two aromatic vegetables, pureed along with the plums, complements the sweetness of the fruit with savory pungency.<\/li>\n<li data-sourcepos=\"6:1-6:69\"><strong>Sugar:<\/strong> Sugar sweetens the sauce, and gives it silky body while also acting as a preservative. You can substitute light brown sugar, which has a more pronounced molasses flavor, but the resulting sauce will have a darker color.<\/li>\n<li data-sourcepos=\"7:1-7:73\"><strong>Cider vinegar:<\/strong> The main preservative in this recipe, cider vinegar gives plum sauce a tangy acidity that makes it a delicious condiment. You can substitute cider vinegar for white vinegar or any other vinegar that\u00a0 contains at least 5% acetic acid.<\/li>\n<li data-sourcepos=\"8:1-8:73\"><strong>Dry spices: <\/strong>A mixture of dried, ground spices gives this plum sauce a well-rounded flavor profile. Ginger provides spice, dry mustard adds sharpness, cinnamon gives warmth, clove adds depth and crushed red pepper flakes brings heat.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Puree the plums and aromatics and cook<\/h3>\n<p>In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60 to 90 minutes.<\/p>\n<h3>Step 2: Ladle the sauce into jars<\/h3>\n<p>Carefully ladle the hot mixture into hot sterilized half-pint jars, leaving 1\/4-inch headspace. Remove the air bubbles and adjust the headspace, if needed, by adding more of the mixture. Wipe the rims of the jars. Center the lids on the jars and screw on the bands until fingertip tight.<\/p>\n<h3>Step 3: Process the jars<\/h3>\n<p>Place the jars into the canner with simmering water, making sure they&#8217;re completely covered with water. Bring the water to a boil and process for 15 minutes. Remove the jars and let them cool.<\/p>\n<p><em>Test Kitchen Tip:<\/em> The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2137004\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Plum-Sauce-Recipe_TOHD25_18641_ChristineMa_2.jpg?fit=700%2C1024\" alt=\"Three glass jars with a diamond pattern are filled with reddish-pink liquid. Two jars have metal lids, while the jar in the center is open. The jars are placed on a light-colored surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<h2><strong>Plum Sauce Recipe Variations\u00a0<\/strong><\/h2>\n<ul>\n<li><strong>Keep it chunky:<\/strong> Instead of pureeing the plums, onions and garlic, dice them finely and then cook them as directed. This will yield a more textured plum sauce with visible pieces of fruit.<\/li>\n<li><strong>Add more heat: <\/strong>Increase the amount of crushed red pepper flakes in the recipe to make an even spicier version of this plum sauce.<\/li>\n<\/ul>\n<h2>How to Store Plum Sauce<\/h2>\n<p>Once the jars have cooled completely, verify that the lids of each jar have formed a seal. Remove the canning rings, label and date the jars, and store them away from sunlight in a closed cabinet. It\u2019s important to store the jars without canning rings so you can easily tell if a seal has failed when you use them in the future.<\/p>\n<h3>Can you freeze plum sauce?<\/h3>\n<p>Absolutely. Once the sauce is completely cool, pour it into freezer-safe containers, leaving 1\/2 inch of headspace. Label, date and freeze them for up to a year.<\/p>\n<h3>How long does plum sauce last?<\/h3>\n<p>Canned fruit preserves are quite stable. For the brightest color, enjoy it within a year, but as long as the seals on the jars are in good condition, canned plum sauce is good for up to two years.<\/p>\n<h2><strong>Plum Sauce Recipe Tips<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2137005\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Plum-Sauce-Recipe_TOHD25_18641_ChristineMa_3.jpg?fit=700%2C1024\" alt=\"Three glass jars with silver lids are filled with red jam or preserves and arranged in a row against a plain white background. The jars have a textured geometric pattern.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<h3>Does it matter what type of plums you use to make plum sauce?<\/h3>\n<p>The type of plums you use to make this recipe, or at least the color of the flesh and skins, will yield a sauce with a slightly different flavor profile. Red and purple plum varieties make a rosy sauce, while yellow-fleshed varieties yield a more tawny, brown sauce. All will taste delicious with this method!<\/p>\n<h3>Can you reduce the sugar or substitute a different kind of sweetener?<\/h3>\n<p>If you\u2019re planning to can this recipe, don\u2019t try and reduce the sugar or replace it with another sweetener, as that can disrupt the formulation and render the sauce unsafe for boiling water canning. If you\u2019re not planning to can this recipe, you can adjust or modify the amount of sweetener to your liking!<\/p>\n<h3>Can you use dried plums or prunes to make this recipe in place of fresh ones?<\/h3>\n<p>Yes, you can substitute prunes to make this recipe, though the color of the sauce will likely be darker than with fresh fruit. Rehydrate prunes first by soaking them in boiling water until they\u2019re completely soft before measuring out the volume of plums called for in the recipe and proceeding with the recipe as written.<\/p>\n<h3>How do you use plum sauce?<\/h3>\n<p>This homemade plum sauce is a versatile condiment that can be used in a variety of dishes. You can use it as a dipping sauce for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/shrimp-toast\/\" data-name=\"www.tasteofhome.com\/recipes\/shrimp-toast\/\" data-module=\"content engagement\" data-position=\"embedded links\">shrimp toast<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-pot-stickers\/\" data-name=\"www.tasteofhome.com\/recipes\/chicken-pot-stickers\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken potstickers<\/a>, or as a sauce for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/ribs-with-plum-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/ribs-with-plum-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">ribs<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/meatballs-in-plum-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/meatballs-in-plum-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">meatballs<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pork-tenderloin-with-plum-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/pork-tenderloin-with-plum-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">pork tenderloin.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This summer, put up some plums into a tangy and lightly spiced plum sauce. Then, come winter, you can use it as a base for sticky plum sauce-glazed meatballs, chicken lettuce wraps and even wings.<\/p>\n","protected":false},"author":7061,"featured_media":2136668,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304212,304993,307104,303966,305003,304988,303887,306848,307219,304207,324623,304150,303883,305028],"categories-v2":[308623,309557,308481,308940,310155,308495,308949,308935,308478,309603,310267,309555,309177,309434,308476,308974],"coauthors":[343474],"recommended_recipes":[{"post_title":"Spicy Chili","post_link":"\/recipes\/spicy-chili\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_13523_EricKleinberg_1.jpg"},{"post_title":"Ribs with Plum Sauce","post_link":"\/recipes\/ribs-with-plum-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ribs-with-Plum-Sauce_exps7190_THAT2453289B09_28_9b_RMS-4.jpg"},{"post_title":"Spicy Spaghetti Sauce","post_link":"\/recipes\/spicy-spaghetti-sauce\/","post_image":"\/wp-content\/uploads\/2024\/11\/Spicy-Spaghetti-Sauce_EXPS_TOHD24_24704_MelissaPatterson_11.jpg"},{"post_title":"Pork Tenderloin with Plum Sauce","post_link":"\/recipes\/pork-tenderloin-with-plum-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps30847_CWX62211D29.jpg"},{"post_title":"Spicy Tomato Juice","post_link":"\/recipes\/spicy-tomato-juice\/","post_image":"\/wp-content\/uploads\/2024\/10\/Spicy-Tomato-Juice_EXPS_TOHD24_1864_DianaRattray_7.jpg"},{"post_title":"Chili Sauce","post_link":"\/recipes\/chili-sauce\/","post_image":"\/wp-content\/uploads\/2025\/02\/Chili-Sauce_EXPS_FT25_1884_EC_0211_1.jpg"},{"post_title":"Meatballs in Plum Sauce","post_link":"\/recipes\/meatballs-in-plum-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps34391_13X9153596A10_28_1b-3.jpg"},{"post_title":"Spicy Plum Salmon","post_link":"\/recipes\/spicy-plum-salmon\/","post_image":"\/wp-content\/uploads\/2018\/01\/Spicy-Plum-Salmon_EXPS_THJJ17_104330_B02_08_3b-2-e1722584640386.jpg"},{"post_title":"Spicy Sausage Meatball Sauce","post_link":"\/recipes\/spicy-sausage-meatball-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Spicy-Sausage-Meatball-Sauce_EXPS_SDDJ18_184140_D08_01_6b-3.jpg"},{"post_title":"Pork Roast with Plum Sauce","post_link":"\/recipes\/pork-roast-with-plum-sauce\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pork-Roast-with-Plum-Sauce_exps49562_SD1999444D06_29_3bC_RMS.jpg"},{"post_title":"Spiced Plum Pie","post_link":"\/recipes\/spiced-plum-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Spiced-Plum-Pie_EXPS_PPP19_40796_B04_03_10b.jpg"},{"post_title":"Peach Chili Sauce","post_link":"\/recipes\/peach-chili-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Peach-Chili-Sauce_exps174246_CW143043B02_25_10bC_RMS-2.jpg"},{"post_title":"Spicy Pork Chili","post_link":"\/recipes\/spicy-pork-chili\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps679_HWS2321910B05_02_4bC_RMS.jpg"},{"post_title":"Spicy Chili Dip","post_link":"\/recipes\/spicy-chili-dip\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22576_HC54788D33.jpg"},{"post_title":"Chicken in Plum Sauce","post_link":"\/recipes\/chicken-in-plum-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2047_TH0543C9B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Spicy-Plum-Sauce_EXPS_TOHD25_18641_ChristineMa_2.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/spicy-plum-sauce\/","name":"Plum Sauce","datePublished":"2018-01-01","dateModified":"2024-09-15","prepTime":"PT01H30M","cookTime":"PT15M","totalTime":"PT01H45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Spicy-Plum-Sauce_EXPS_TOHD25_18641_ChristineMa_2.jpg","height":1200,"width":1200},"recipeCategory":"","description":"This summer, turn plums into a tangy and lightly spiced plum sauce. Then, come winter, you can use it as a base for sticky plum sauce-glazed meatballs, chicken lettuce wraps, and even wings.","recipeIngredient":["4 pounds fresh plums, pitted and quartered","1 small onion, quartered","1 garlic clove, peeled","3-1\/2 cups sugar","2 cups cider vinegar","1 tablespoon ground ginger","1 tablespoon ground mustard","1 teaspoon ground cinnamon","1 teaspoon crushed red pepper flakes","1\/2 teaspoon ground cloves"],"recipeInstructions":[{"@type":"HowToStep","name":"Puree the plums and aromatics and cook","text":"In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60 to 90 minutes."},{"@type":"HowToStep","name":"Ladle the sauce into jars","text":"Carefully ladle the hot mixture into hot sterilized half-pint jars, leaving 1\/4-inch headspace. Remove the air bubbles and adjust the headspace, if needed, by adding more of the mixture. Wipe the rims of the jars. Center the lids on the jars and screw on the bands until fingertip tight."},{"@type":"HowToStep","name":"Process the jars","text":"Place the jars into the canner with simmering water, making sure they're completely covered with water. Bring the water to a boil and process for 15 minutes. Remove the jars and let them cool. Test Kitchen Tip: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Plum-Sauce-Recipe_TOHD25_18641_ChristineMa_2.jpg?fit=700,1024"}],"recipeYield":"9 half-pints","author":[{"@type":"Person","name":"Emily Teel"}],"nutrition":{"@type":"NutritionInformation","calories":" 54 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"0 sodium","carbohydrateContent":"14g carbohydrate (12g sugars","fiberContent":"0 fiber)","proteinContent":"0 protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":10,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldSailboat"},"reviewBody":"I made two batches of this, one as directed and one substituting ghost pepper for the red pepper flakes.  Both delicious.  The ghost pepper one is potent!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-09-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBone"},"reviewBody":"Gifted a flat of plums from our neighbors, I found this recipe and decided to give it a try.  Far better than the store bought, in my opinion!  I did reduce it a bit longer to get a thicker consistency, and spiced it up by adding more red pepper flakes (we are a household that loves hot and spicy).  In fact, I am making another batch today!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-09-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveChilli"},"reviewBody":"I made this sauce with 2 quarts of canned plums. It gave me 6 cups with the juice, thus having me to add 1\/4 cup of cornstarch as a thickening agent. I also substituted the pepper flakes for 2 small to medium red hot seeded peppers, and have used 2 habanero peepers per extra hot sauce lovers. The plum sauce is a hit no matter what you add in. We dip our egg rolls in it, and use it a lot for basting shrimp, pork, whatever you want to dip it in. Even on a cream cheese bagel. yum!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-09-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveChilli"},"reviewBody":"that's peppers, not peepers, sorry, got carried away","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldButton"},"reviewBody":"I made this plum sauce last night using plums from our Ornamental Plum tree. The Ornamental plums are SO SOUR!!! So, I am going to add 1\/2 cup of sugar to it tonight. I skipped the red pepper flakes for my boyfriend's sake. But, sheesh, this is as close to plum sauce as you can get! My goal is to use this as a marinade and baste for our Chinese Pork Spareribs this week. I think we can do it! If you make this sauce as suggested, I believe it will be PERFECT. I live at 5,000 feet, so the reduction time took about 45 minutes longer, but that's not unexpected. Also, with sweet plums this recipe would be awesome. Our teeny plums are the size of cherries. Oh, and I'm not canning my sauce. I'm using half for the marinade and baste for the ribs, and freezing the rest. We'll use it up quickly, I'm sure! :) Thank you!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveSushi"},"reviewBody":"Ended up with 3 500ml jars after getting it nice and thick.  Good taste! Used yellow plums and finished a  nice dark colour, will make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-07-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCarrot"},"reviewBody":"This is excellent!  I subed out the pepper flakes for 3 habeneros.  It did not make it to hot but just put a twing in the back of the throut.  I would recommend to everyone out there to make this sauce as it is delightful.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCorn"},"reviewBody":"crazy good","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-07-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCarrot"},"reviewBody":"This plum sauce is excellent.  I subed out the pepper flakes for 3 habenero peppers.  it did not make it to hot..just put a little tinge down the back of the throut.  I would recomment to everyone to try this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldRing"},"reviewBody":"Great recipe.The plums I use are a green mirabella variety that I pitted and froze last summer. I did add some lime juice and honey due to the flavor of this variety. Wow, turned out awesome!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"18641","romance_copy_dek":"This summer, turn plums into a tangy and lightly spiced plum sauce. Then, come winter, you can use it as a base for sticky plum sauce-glazed meatballs, chicken lettuce wraps, and even wings.","enhanced_recipe_title":"Homemade Plum Sauce","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 pounds fresh plums, pitted and quartered","IngredientText":"4 pounds fresh plums, pitted and quartered"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 small onion, quartered","IngredientText":"1 small onion, quartered"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 garlic clove, peeled","IngredientText":"1 garlic clove, peeled"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3-1\/2 cups sugar","IngredientText":"3-1\/2 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups cider vinegar","IngredientText":"2 cups cider vinegar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon ground ginger","IngredientText":"1 tablespoon ground ginger"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon ground mustard","IngredientText":"1 tablespoon ground mustard"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground cinnamon","IngredientText":"1 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon crushed red pepper flakes","IngredientText":"1 teaspoon crushed red pepper flakes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon ground cloves","IngredientText":"1\/2 teaspoon ground cloves"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Spicy-Plum-Sauce_EXPS_TOHD25_18641_ChristineMa_2.jpg","RecipeId":18641,"AttachmentSourceId":null,"AttachmentSource":"Christine Ma for Taste Recipes","PhotoCredit":"Homemade Plum Sauce Recipe photo by Christine Ma for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Spicy-Plum-Sauce_EXPS_TOHD25_18641_ChristineMa_2.jpg","ContributorId":null,"Firstname":"Suzanne","Lastname":"Veverka","City":"White Cloud","StateDescription":"Michigan","IsCommunityCook":false,"TimeCallout":"Prep: 1-1\/2 hours Process: 15 min. ","MinimumServingQuantity":72,"MaximumServingQuantity":72,"Yield":"9 half-pints.","DigitalTitle":"Homemade Plum Sauce","SubmittedTitle":"Spicy Plum Sauce","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FTTMZ20_18641_E03_05_1b.jpg","PreparationTimeInMinutes":90,"CookTimeInMinutes":15,"TotalTimeInMinutes":105,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Spicy Plum Sauce","OriginalSourceProject":"Spicy Plum Sauce","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"My flavorful fruit sauce is delicious over pork or poultry. The pepper gives it a little kick you usually wouldn't expect. &amp;mdash;Suzanne Veverka, White Cloud, Michigan","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes.","SequenceNo":1},{"Direction":"   Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1\/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.","SequenceNo":2}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[],"Cuisine":[],"HealthyEating":[{"Name":"Healthy Eating","ID":0},{"Name":"Lactose & Dairy-Free","ID":105396}],"HolidaysAndCelebrations":[],"Ingredients":[],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Gear","ID":303966},{"Name":"Appliances","ID":304032},{"Name":"Health & Wellness","ID":304988},{"Name":"Dairy-Free","ID":304993},{"Name":"Gluten-Free","ID":305003},{"Name":"Vegan","ID":305028},{"Name":"Ingredients","ID":306848},{"Name":"Fruits","ID":307104},{"Name":"Plums","ID":307219},{"Name":"Techniques","ID":304150},{"Name":"Canning","ID":304212},{"Name":"Preserving","ID":304207},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":15,"NutritionalAnalyisParagraph":"2 tablespoons: 54 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 14g carbohydrate (12g sugars, 0 fiber), 0 protein. 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