Plum Chipotle Sauce

Plum Chipotle Sauce

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"When plums are in season, this is a great alternative to putting up jam with all those plums. This is a great addition with pork, chicken, or as a topping on cream cheese served with crackers."
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4 h 40 m servings 50 cals
Serving size has been adjusted!

Original recipe yields 128 servings



  • Calories:
  • 50 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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


  1. 23 Ratings

Most helpful positive review

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 Penz...

Most helpful critical review

Dislike. I love Chipotle seasoning too. I used very ripe plums and pureed chipotles in adobo sauce. not sure what happened. Thank goodness I used scaled down amounts

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 Penz...

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.

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!

This recipe is awesome. I too used chipotle in adobo sauce and had some jalapeno's canned in vinegar, so just used the vinegar from the jar in place of the jalapeno and vinegar (already hot)! ...

This is amazing! We have a plum tree and this made a fabulous treat. We served it spooned over pork chops. My stepson is in culinary school and shared a jar of it with his instructor, who rav...

This was amazing. A different version of an HP Sauce. I stewed the plums for 5-10 minutes and them put them through my juicing sieve squeezing out the juice and pulp and leaving the skin and s...

Oh wow!!! This recipe is fantastic!! I had boxes of plums given to me and enough jam and syrup already.....I was looking for something different and easy to do with all my plum sauce and this w...

So delicious! I sort of winged it with the ingredients because my household likes both spice and garlic, so I went a little crazier with the chipotle. Like another reviewer, I didn't have any ch...

Just had enough plums to make one cup of juice, so I adjusted the recipe and simmered some pork chops in it. It was delicious! I would love to try jarring a large amount someday.

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