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Plum Ginger Sauce


  • 5 pounds plums pitted
  • 3 cups sugar
  • 2 tablespoons grated fresh ginger


  • Prepare a boiling water bath canner and four pint jars.
  • Pit and roughly chop the plums. Place them in a low, wide, non-reactive pan and add the sugar and ginger.
  • Place pan over medium-high heat. Bring to a boil and cook, stirring regularly, until the fruit softens and had reduced by about half.
  • When the sauce is finished cooking, use an immersion blender to puree it smooth.
  • Funnel jam into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
  • When time is up, remove jars from canner and let them cool on a folded kitchen towel.
  • When jars are cool enough to handle, check the seals. All sealed jars are shelf stable for up to one year. Any unsealed jars should be refrigerated and used promptly.