Homemade Spicy Plum Barbecue Sauce Canning Recipe
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I’ve been sorting through my canned goods in preparation to move everything, which has been entirely overwhelming (as my friends who have seen my canned storage would know) but also a blessing as I’ve been able to put hands on every jar and see just exactly what I have. I came across two quarts of canned plums from 2023 that we haven’t used. I love canned plums but the rest of my family really doesn’t, so they didn’t get used. Off I go to repurpose them into a spicy plum barbecue sauce! I really enjoy fruit based homemade bbq sauce and they’re a great way to use up already canned fruit because since we’re making a sauce… who gives a rip if they’re mushy! The addition of plums to a homemade sauce is unique and unexpected and not something you’ll find everyday in the condiment aisle!
This plum barbecue sauce I developed hit all the notes I was looking for. I wanted a tart, vinegar based sauce that still held the flavor of the plums with notes of spices in the background from the canned syrup (my syrup has a cinnamon stick and star anise in it). Nailed it! My home canned plums are canned in a very light syrup and I utilized the syrup in the barbecue sauce as well, instead of draining them, because that syrup has a lot of the plum flavor and makes for a great recipe! Slather a pint of this sauce over a ham or pork tenderloin roast or grilled chicken wings and you’ll have everyone wanting the recipe.
Making your own sauce recipes is probably considered rebel canning, so don’t can this recipe if you don’t want to. I know that the acidity of my recipe is well below a pH of 4.6 meaning it’s perfectly safe for water bath or steam canning.
Equipment:
- Stock Pot or Dutch Oven
- Immersion Blender
- Canning jars, half-pint or smaller
- Lids & bands
- Steam canner or water bath pot
- Jar funnel
- Jar lifter
Ingredients:
- Home canned plums
- Home canned ketchup
- Onions
- Garlic
- Balsamic vinegar
- Soy sauce
- Onion powder
- Garlic powder
- Smoked paprika
- Red pepper flakes
- Chili powder
- Salt
- Black pepper
- Worcestershire sauce
- Sorghum or molasses
- Sugar or Maple Syrup
- Liquid Smoke
Let’s turn plums into barbecue sauce!
Step 1: Cook the Ingredients
To a 5 quart or larger medium sauce pan or dutch oven, add:
- 2 quarts home canned plums, do not drain (or about 6-8 cups of fresh plums)
- 1 cup home canned ketchup
- 2 onions, roughly chopped
- 3 cloves garlic, minced
- 1/3 cup balsamic vinegar
- ¼ cup soy sauce
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- 1 Tbs chili powder
- 3 Tbs sorghum or molasses
- ½ cup unrefined sugar or coconut sugar or maple syrup
Step 2: Simmer
Bring the mixture to a slow simmer over medium heat. Give it a good stir frequently to prevent burning and sticking. Allow mixture to simmer for about 20 minutes, or til the onions soften.
You can absolutely omit the cayenne! I normally do because my kids and I are real weenies with spicy food. If you enjoy being punished by your food, add more.
Step 3: Blend
Using an immersion blender, blend the barbecue sauce until it is smooth.
You can alternatively use a blender or a food processor working in batches if you don’t have an immersion blender. Whatever ya got works perfect.
Step 4: Cook
Continue simmering the barbecue sauce, stirring frequently, until it is thickened to your liking. I simmered it for about 2 hours at a very slow, gentle simmer until it mounded on my spoon. You can decrease the cook time by increasing the heat but be sure to watch it closely and stir frequently so it doesn’t burn.
Taste the barbecue sauce and make sure it’s seasoned appropriately to your taste. Add in 1/2 tsp liquid smoke if you prefer. It gives it a nice smoky flavor but is NOT necessary for a successful sauce.
Step 5: Prep for Canning
Wash 5 half-pint canning jars and lids in hot soapy water while the sauce simmers. Rinse well and set aside on a clean towel.
Step 6: Fill Jars
Ladle hot sauce into half-pint or smaller jars to ½” headspace.
Wipe rims well and add lids and secure with bands to lid manufacturer’s specifications.
Step 7: Canning
Water bath or steam can pint or smaller jars (I normally use half-pints) for 15 minutes, adjusting time for elevation as needed.
Once processing time is complete, remove lid of canning pot and turn off heat. Allow jars to rest in the pot for 10 minutes before removing completely and setting aside to cool at room temperature for 18-24 hours.
After cooling, remove bands and test seals, wash jars and label. Any jars found not sealed within 24 hours can be reprocessed, placed in the fridge to use soon, or frozen. Store away from direct sunlight and extreme temperatures.
Aim to use canned goods within 18 months to 2 years but they’ll last way longer than that; if the seals good, they’re good.
Notes:
You can cook this barbecue sauce in a crock pot. Place on high and cover to heat and soften the onions, then blend with an immersion blender. Turn to low heat, leave lid off, and allow to cook down for several hours until thickened.
If you don’t want to can this barbecue sauce, place in the fridge and use within a week or two or freeze in portions in freezer safe jars.
If you don’t like balsamic vinegar, you can use apple cider vinegar in place of it. It gives a pretty different flavor profile but still makes for a nice plum bbq sauce.
If you have a plum tree or fresh plums, feel free to use them instead of canned. Peel if you want and add chopped up plums to the pot and simmer them together. Just add some warm spices like cinnamon and maybe a pinch of cloves to get the same flavor as I get with my home canned plums. Barbecue sauces are forgiving and really easy to tailor to your taste preferences.
Happy canning!
Equipment
- 5 quart dutch oven
- Half-pint canning jars, lids, and bands
- jar lifter
Ingredients
- 2 quarts home canned plums do not drain (or about 6-8 cups of fresh plums)
- 1 cup home canned ketchup
- 2 onions roughly chopped
- 3 cloves garlic minced
- 1/3 cup balsamic vinegar
- ¼ cup soy sauce or coconut aminos
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- 1 Tbs chili powder
- 3 Tbs sorghum or molasses
- ½ cup unrefined sugar
- 1/2 tsp liquid smoke optional
Instructions
- To a 5 quart dutch oven, add all the ingredients except liquid smoke. Over medium heat, bring mixture to a gentle simmer, stirring frequently.
- Allow mixture to simmer for 20 minutes or til onions are softened.
- Using an immersion blender, blend the barbecue sauce until it is smooth.
- Continue simmering barbecue sauce, stirring frequently, until it is thickened to your liking. I simmered it for about 2 hours at a very slow, gentle simmer until it mounded on my spoon.
- While the sauce simmers, wash 5 half-pint canning jars and lids in hot soapy water. Rinse well and set aside on a clean towel.
- Ladle hot sauce into pint or smaller jars to ½” headspace. Wipe rims well and add lids and secure with bands to lid manufacturer’s specifications.
- Water bath or steam can pint or smaller jars for 15 minutes, adjusting time for elevation as needed.
- Once processing time is completely, remove lid of canning pot and turn off heat. Allow jars to rest in the pot for 10 minutes before removing completely and setting aside to cool at room temperature for 18-24 hours.
- After cooling, remove bands and test seals, wash jars and label. Store away from direct sunlight and extreme temperatures. Aim to use canned goods within 18 months to 2 years but they'll last way longer than that; if the seals good, they're good.
Notes
- You can cook this barbecue sauce in a crock pot as well. Place on high and cover to heat and soften the onions, then blend with an immersion blend. Turn to low heat, leave lid off, and allow to cook down for several hours until thickened.
- If you don’t want to can this barbecue sauce, place in the fridge and use within a week or two or freeze in portions in freezer safe jars.
- If you don’t like balsamic vinegar, you can use apple cider vinegar in place of it. It gives a pretty different flavor profile but still makes for a nice plum bbq sauce.
- If you have a plum tree or fresh plums, feel free to use fresh plums. Peel if you want and add chopped up plums to the pot and simmer them together. Just add some warm spices like cinnamon and maybe a pinch of cloves to get the same flavor as I get with my home canned plums. Barbecue sauces are forgiving and really easy to tailor to your taste preferences.
