We’ve always been fans of turning seasonal fruits into pantry staples, and our plum barbecue sauce canning recipe is a game-changer for grilling season. With its sweet-tart profile from ripe plums, this sauce adds a fresh twist to classic barbecue flavors that everyone craves.
It’s an easy way to preserve summer’s bounty, letting us capture that homemade taste for year-round use. Whether you’re slathering it on ribs or mixing it into marinades, this recipe brings bold, confident flavors straight from our kitchen to yours.
Ingredients
In our Plum Barbecue Sauce Canning Recipe, we select fresh, high-quality ingredients to capture the sweet-tart essence of ripe plums, creating a versatile sauce that’s perfect for grilling or marinating. Below, we list the ingredients in the order they are typically used during preparation, with precise measurements and prep notes for accuracy and ease.
- Plums: 2 pounds of fresh, ripe plums, pitted and coarsely chopped, to form the juicy, sweet-tart base that gives our sauce its unique flavor profile.
- Onion: 1 medium yellow onion, finely diced, added next for a savory depth that balances the plums’ natural sweetness.
- Garlic: 4 cloves of garlic, minced, to infuse an aromatic punch that enhances the sauce’s overall complexity.
- Apple cider vinegar: 1 cup, for the tangy acidity that preserves the sauce and adds a zesty kick we rely on in canning.
- Brown sugar: 1 cup, packed, to provide caramel-like sweetness that complements the plums’ tartness and thickens the mixture.
- Ketchup: 1 cup, for a rich tomato base that builds umami and ensures a smooth, glossy texture.
- Worcestershire sauce: 2 tablespoons, to introduce a savory, slightly salty note that elevates the sauce’s depth.
- Spices: 1 teaspoon each of ground mustard and smoked paprika, combined and measured out, for a warm, smoky flavor that ties everything together.
- Salt and pepper: 1 teaspoon of salt and ½ teaspoon of black pepper, to taste, ensuring the seasoning enhances the fresh flavors without overwhelming them.
Tools and Equipment
Before we dive into preparing our plum barbecue sauce, having the right tools ensures safe and efficient canning, preserving the fresh flavors of our ingredients like ripe plums and spices for long-term enjoyment. We recommend gathering these essential items to make the process smooth and successful.
Essential Tools List
To achieve professional results, we categorize our tools by function for clarity:
- Measuring Tools: Accurate measurements are key for balancing flavors, so we use a set of measuring cups and measuring spoons to portion out items like 1 cup of apple cider vinegar and 2 tablespoons of Worcestershire sauce.
- Preparation Tools: For chopping and blending, a sharp chef’s knife and cutting board help us quickly prepare the 2 pounds of ripe plums and 1 medium yellow onion. A food processor or blender is vital for pureeing the mixture to a smooth consistency.
- Cooking Tools: We rely on a large stockpot or saucepan with a capacity of at least 4 quarts to simmer the sauce, along with a wooden spoon for stirring to prevent scorching.
- Canning-Specific Equipment: Safety is paramount in canning, so we always include canning jars (pint or half-pint size, about 6-8 jars depending on yield), new lids and bands for sealing, a water bath canner or large pot with a rack to process the jars, a jar lifter for handling hot jars, a funnel for filling without mess, and a ladle for transferring the sauce.
For those new to canning, here’s a quick comparison of key equipment based on common needs:
| Tool | Purpose | Recommended Type | Why We Choose It |
|---|---|---|---|
| Water Bath Canner | Sterilizes and seals jars | 21-quart capacity | Ensures even heat distribution for safe preservation |
| Jar Lifter | Safely removes hot jars | Stainless steel | Prevents burns and maintains hygiene |
| Funnel | Fills jars without spills | Wide-mouth design | Reduces waste and keeps rims clean for proper sealing |
With these tools in hand, we’re ready to move seamlessly from ingredients to the actual cooking and canning steps.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through the straightforward steps to make and preserve our flavorful plum barbecue sauce. Follow these instructions closely for a safe, delicious outcome that captures the sweet-tart essence of ripe plums.
Prep
Before we begin cooking, let’s prepare our ingredients to ensure everything blends smoothly. Start by washing 2 pounds of ripe plums under cool water then pit and chop them into small pieces to release their juicy flavors. Next, peel and dice 1 medium yellow onion into fine pieces for even cooking and mince 4 cloves of garlic to enhance the sauce’s savory depth.
Gather the remaining ingredients in one spot: measure out 1 cup of apple cider vinegar, 1 cup of brown sugar, 1 cup of ketchup, and 2 tablespoons of Worcestershire sauce along with any spices like salt and pepper. Pro tip: Use a sharp chef’s knife and cutting board for efficiency, and consider wearing gloves if plums stain your hands easily. This step sets the stage for a vibrant sauce that balances sweetness and acidity.
Cook
With our ingredients prepped, we move to cooking the sauce in a large stockpot over medium heat. Combine the chopped plums, diced onion, minced garlic, 1 cup apple cider vinegar, 1 cup brown sugar, 1 cup ketchup, 2 tablespoons Worcestershire sauce, and spices in the pot then stir thoroughly to mix everything.
Bring the mixture to a boil then reduce heat to low and simmer for 20-25 minutes, stirring occasionally until the sauce thickens to a rich, glossy consistency that clings to your spoon. As it simmers, the kitchen fills with an irresistible aroma of caramelized plums and tangy vinegar, creating a mouthwatering blend perfect for grilling. Taste and adjust seasoning if needed, ensuring the flavors meld into a harmonious sweet-tart profile that elevates any barbecue dish.
Canning
Once the sauce is cooked, we transition to canning for long-term preservation. Sterilize your jars and lids by boiling them in a water bath canner for 10 minutes then carefully remove them with a jar lifter.
Ladle the hot sauce into the sterilized jars using a funnel, leaving ½ inch of headspace at the top to prevent spoilage. Wipe the jar rims clean, secure the lids, and process the jars in the boiling water bath for 15 minutes. This step locks in the sauce’s vibrant flavors and ensures safety, allowing you to enjoy our homemade plum barbecue sauce for up to a year in your pantry. Always check seals after cooling to confirm proper preservation.
Conclusion
We’re thrilled you’ve explored this plum barbecue sauce recipe with us
It brings fresh flavors to your pantry and elevates everyday meals
Let’s keep the canning spirit alive and experiment with new twists
You’ll love savoring that homemade taste all year long
Frequently Asked Questions
What is plum barbecue sauce?
Plum barbecue sauce is a sweet-tart condiment made from ripe plums, perfect for grilling or marinades. It transforms seasonal fruits into a versatile pantry staple, adding a unique twist to traditional BBQ flavors for use on ribs or other dishes.
What ingredients are needed for this recipe?
You’ll need 2 pounds of ripe plums, 1 medium yellow onion, 4 cloves of garlic, 1 cup each of apple cider vinegar, brown sugar, and ketchup, 2 tablespoons of Worcestershire sauce, and various spices. These fresh, high-quality ingredients balance sweetness, acidity, and savory notes for a delicious sauce.
What tools and equipment are required for canning?
Essential tools include measuring cups for accuracy, a chef’s knife and food processor for prep, a large stockpot for cooking, and canning-specific items like a water bath canner, jar lifter, and funnel. These ensure safe and efficient preservation of your sauce.
How do I make plum barbecue sauce?
Start by washing, pitting, and chopping plums, then dicing onion and mincing garlic. Combine all ingredients in a stockpot, bring to a boil, and simmer until thickened. This easy process creates a flavorful sauce ready for canning and long-term storage.
How long does canned plum barbecue sauce last?
Properly canned plum barbecue sauce can last up to a year when stored in a cool, dark place. Always check seals before use, and refrigerate after opening to maintain freshness and safety.
Can I substitute ingredients in the recipe?
Yes, you can substitute similar items, like honey for brown sugar or red onion for yellow, but maintain the balance of sweetness and acidity. Test small batches first to ensure the flavor profile remains intact.
Is canning plum barbecue sauce safe for beginners?
Yes, with proper equipment and instructions, canning is safe for beginners. Follow steps like sterilizing jars and using a water bath canner to prevent spoilage. Always adhere to reliable guidelines for food safety.