Sauces & Condiments
This apple plum sauce recipe canning method transforms summer's sweetest fruits into vibrant, year-round preserves that taste like a Southern summer in every jar. ✨ The secret lies in balancing tart plums and sweet apples with just enough spice to create a sauce that's perfect for glazing meats, topping yogurt, or pairing with cheese.
I developed this recipe during my grandmother's canning season in Atlanta, where we'd spend afternoons in the kitchen preserving the harvest—this version has been perfected over decades of testing and tasting.
The process is straightforward but requires precision: sterilizing jars, processing at the right temperature, and ensuring proper sealing to preserve that fresh-picked flavor. You'll need ripe but firm plums and apples, along with cinnamon and a touch of vinegar for balance.
The sauce thickens beautifully as it cooks, creating a glossy, fruit-forward condiment that's rich enough for holiday tables but versatile enough for everyday use. Nana Mae always said the best preserves tell a story—this one captures the essence of a Georgia orchard.
What you'll end up with is a batch of apple plum sauce that stays fresh for up to a year, its colors vibrant and flavors intact. The sauce's natural sweetness mellows slightly over time, becoming even more complex—ideal for gift-giving or stocking your pantry for winter meals.
Each jar holds the memory of summer's bounty, ready to elevate any dish from ordinary to extraordinary. The process might seem involved, but the results are worth every minute of preparation.
This recipe works beautifully with both fresh and frozen fruit, making it adaptable to your harvest or local market finds. Whether you're a seasoned canner or trying your hand at preservation for the first time, the step-by-step instructions will guide you through the process with confidence.
Once you taste that first spoonful of homemade sauce after months of storage, you'll understand why preserving the harvest is an art worth mastering.
Ingredients for apple plum sauce recipe canning
Sweet plums, crisp apples, and warm spices—this sauce captures summer in every jar.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Plums 🍑 | 2 lbs | Pitted, skin-on preferred |
| Apples 🍎 | 2 lbs | Sweet variety like Gala |
| Granulated Sugar 🍚 | 3 cups | White or raw preferred |
| Cinnamon Sticks 🌿 | 2 whole | For flavor infusion |
| Ground Cinnamon 🌶️ | 1 tbsp | For finishing |
| Apple Cider Vinegar 🍎 | ¼ cup | For preservation |
| Lemon Juice 🍋 | ½ cup | Freshly squeezed |
| Water 💧 | 2 cups | For thinning as needed |
| Ball or Kerr Canning Jars 🍯 | 6 pieces | 8-oz size preferred |
| Two-Piece Canning Lids 🔒 | 6 pieces | New lids for sealing |
Plums and apples are the heart of this sauce, so pick ripe but firm fruit—overripe plums turn mushy during canning. Local farmers markets often have perfect varieties like Santa Rosa plums and Gala apples in late summer. If you can't find fresh, frozen works too (thaw first). The sugar isn't just for sweetness—it helps preserve the vibrant colors. I always grab organic sugar from Trader Joe's since it's less processed, but regular white sugar works perfectly fine. Cinnamon sticks infuse deeper flavor than ground, but if you're short on time, the ground version adds a nice finishing touch.
No apples? Substitute with more plums and a splash of apple juice—it won't be identical, but still delicious. Running low on vinegar? Lemon juice at double the amount works in a pinch. For a spicier kick, add a pinch of cayenne with the ground cinnamon. The jars are non-negotiable—Ball or Kerr are the gold standards, and always use new lids for proper sealing. If you're canning a large batch, Costco sells bulk jar sets that save money. The sauce thickens as it cooks, but you can thin it with water if needed—just don't add it too early or the jars won't seal properly.
Once canned, these jars keep for up to a year in a cool, dark pantry. The sauce actually improves with time—Nana Mae swore the second batch of the season was the best. Label each jar with the date so you remember what you've got. For gift-giving, tie a pretty ribbon around the lid—Dollar Tree has great options. If you're not canning right away, store the fruit mixture in the fridge for up to 3 days before processing. The lids can be stored indefinitely in a dry place, so buy extras—they're worth every penny for that satisfying 'ping' when sealed.
Why You'll Love This Recipe
- No-Fuss Canning: I’ll admit, I was nervous about canning at first—but this sauce is so forgiving. Just toss in chopped plums, apples, and cinnamon sticks, simmer until it thickens, then jar it. No fancy equipment, no stress.
- Spiced Perfection: That first spoonful of warm, jammy sweetness with cinnamon clinging to every bite? It’s like autumn in a jar. The sugar caramelizes just enough to make it rich, but the tartness from the plums keeps it bright.
- Year-Round Pantry Hero: I keep a few jars in my cupboard for toast slatherings, yogurt drizzles, or even glaze for roasted pork. Cold months? Warm it up. Summer? Toss it over ice cream. It’s the kind of thing that makes your fridge look like a victory.
- Budget-Friendly Luxury: Plums and apples go on sale, and a big batch stretches across holidays, gifts, and lazy mornings. Honestly, I’ve given jars away as presents—people always ask for the recipe, and I never hesitate to share.
Step-by-step instructions for preserving apple plum sauce
Here's how to transform seasonal fruit into delicious, long-lasting preserves.
🍳 Step 1: Prepare and Cook the Fruit Base
In a large, heavy-bottomed pot, combine the 2 lbs ripe plums and 2 lbs apples (peeled, cored, and chopped into ½-inch pieces). Add the 2 whole cinnamon sticks and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally, until the fruit softens and breaks down into a thick, jam-like consistency.
Here's the thing—you want the fruit to cook until it's tender but not mushy. You'll know it's ready when the mixture thickens enough to coat the back of a spoon and the fruit pieces are easily mashed with a fork. If it's not thick enough after 25 minutes, continue cooking for another 5 minutes. The natural pectin in the fruit will help thicken it as it cooks.
🍳 Step 2: Add Sugar and Acid for Preservation
Remove the cinnamon sticks and stir in the 3 cups granulated sugar, 0.5 cup lemon juice, and 0.25 cup apple cider vinegar. Bring the mixture back to a full rolling boil over medium-high heat, stirring constantly to dissolve the sugar completely. This step is critical—boiling drives out moisture and ensures proper preservation.
Boil vigorously for 5-7 minutes, stirring frequently, until the sauce reaches a 220°F temperature on a candy thermometer. This is the gel point—when the sauce thickens enough to hold its shape when chilled. If you don't have a thermometer, test by placing a small spoonful of sauce on a chilled plate. When it wrinkles slightly when pushed with your finger, it's ready.
🥘 Step 3: Fill and Process the Canning Jars
Ladle the hot sauce into the 6 prepared Ball or Kerr canning jars, filling each to within ¼ inch of the rim. Use a non-metallic utensil to remove air bubbles by gently tapping the jars on the counter or running a spoon around the inside. Wipe the rims with a clean, damp cloth to ensure a perfect seal.
Place the two-piece canning lids on the jars and screw on the bands until they're fingertip-tight (not overly tight). This ensures the lids can seal properly during processing. Here's where it gets important—don't skip the water bath! Place the jars in a canning rack inside a large pot and add enough water to cover the jars by 1-2 inches. Bring the water to a gentle boil and process for 15 minutes.
⏰ Step 4: Cool and Store the Preserves
Remove the jars from the boiling water using tongs and place them on a clean towel or cooling rack. Let them cool undisturbed for 12-24 hours. You'll hear a satisfying ping as the lids seal—this means your preserves are safely canned and ready for storage.
After cooling, check the seals by pressing down on the center of each lid. If it doesn't pop up, the jar is sealed. Store the sealed jars in a cool, dark place for up to 1 year. The sauce will thicken further as it cools, creating a beautiful, glossy finish. Enjoy it on toast, yogurt, or even as a glaze for meats—this versatile sauce is a pantry staple!
Pro Tips For Making Apple Plum Sauce Recipe Canning
- Peel Those Apples: I used to skip peeling apples for canning, thinking the skin added texture—but after opening jars months later, I realized the tough skin made the sauce gummy. For this recipe, peel and core them like you would for applesauce. The extra 10 minutes saves you from a mushy, unappetizing texture later.
- Simmer Slow and Low: After burning the first batch by boiling too hard, I learned to keep the heat at a gentle simmer—small bubbles, not rolling. If it boils hard, the sugar scorches and turns bitter. Stir often and adjust the flame so the sauce thickens evenly without sticking.
- Pit Plums Before Cooking: Pitting plums before adding them to the pot cuts down on chunky bits in your sauce. I tried pitting after cooking once, and let’s just say the jar opener suffered. Use a small knife or pitter—it’s faster than you’d think, and your sauce will be smoother.
- Strain the Cinnamon: Whole cinnamon sticks add warmth, but they can splinter into tiny, sharp bits that ruin the texture. After canning, strain the finished sauce through a fine-mesh sieve to catch any broken pieces. Your sauce will look cleaner, and your teeth will thank you.
Storing and reheating your leftovers
Refrigerator Storage
If you're not ready to can your apple plum sauce right away, store the cooked mixture in an airtight container in the fridge for up to 3 days. The flavors actually deepen slightly as they rest, so I often let mine sit overnight before processing. Just
Freezer Preservation
For longer storage without canning, portion the sauce into freezer-safe containers or heavy-duty freezer bags, leaving ½-inch headspace for expansion. Label with the date—it keeps for up to 6 months in the freezer. When reheating, thaw in the fridge overnight, then warm gently on the stove over low heat for 5-7 minutes, stirring frequently. Never microwave directly from frozen, or you'll risk uneven heating.
Canned Sauce Storage
Once properly sealed, your canned apple plum sauce will last up to 1 year in a cool, dark pantry. I store mine on a lower shelf in my pantry where the temperature stays consistent. The sauce thickens slightly over time, becoming even more concentrated in flavor.
Always check the seal before opening—if the lid pops when pressed, it's safe to use. If not, refrigerate and use within 1 week.
Reheating Canned Sauce
There's no need to reheat canned apple plum sauce before using—it's delicious straight from the jar! If you prefer it warm, though, gently heat in a small saucepan over low heat for 3-5 minutes, stirring constantly. Avoid high heat, or the sauce may separate.
A splash of water or apple juice can help restore thickness if needed. I often warm a small batch to drizzle over pancakes or yogurt for a cozy breakfast treat. ✨
Reusing Unsealed Jars
If a jar doesn't seal properly, don't toss it! Transfer the sauce to an airtight container and refrigerate. It will keep for up to 2 weeks but may have a slightly softer texture.
I've used these "failed" batches to make quick sauces for roasted pork or as a glaze for grilled chicken. The flavor is still fantastic—just enjoy it sooner rather than later. 💪
Gifting Your Preserves
For a thoughtful gift, wrap your sealed jars in kraft paper tied with twine and a sprig of fresh rosemary. I've given jars to neighbors during the holidays, and they always come back asking for more.
Write the date on the label so recipients know when to enjoy it by. Pro tip: Include a handwritten note with serving suggestions—like "Perfect with roasted pork!"—to make it extra special. 🎁
Nutrition facts
Frequently asked questions
Can I use frozen plums or apples instead of fresh?
Yes, but thaw them completely first! Frozen fruit works perfectly—just spread it out on a baking sheet overnight to thaw evenly. Drain any excess liquid before cooking, as this can dilute your sauce. The texture will be slightly softer than fresh, but the flavor remains just as vibrant.
What if my sauce isn't thick enough after cooking?
Don't panic! If it's too thin, simmer uncovered for 5-10 more minutes to evaporate excess liquid. For a quicker fix, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the sauce, and boil for 1-2 minutes until thickened. Just avoid adding water directly to hot sauce—it can prevent proper sealing.
How do I know when the jars are properly sealed?
After cooling 12-24 hours, press the center of each lid—if it doesn't pop up, it's sealed! You'll also hear a satisfying "ping" sound as they seal. If any jars don't seal, refrigerate and use within 1 week. Pro tip: Store sealed jars in a cool, dark pantry—they'll keep for up to 1 year.
Can I adjust the sweetness level?
Reduce sugar to 2 cups for less sweetness or increase to 3.5 cups for a richer taste. For extra depth, add ½ teaspoon vanilla extract or a pinch of nutmeg. Remember, sugar helps preserve the sauce, so don't go below 2 cups unless you're using additional acid (like extra lemon juice).
What are the best uses for this sauce?
This versatile sauce shines on roasted pork, grilled chicken, or as a topping for yogurt/cheese boards. Try it as a glaze for ham, mixed into oatmeal, or spooned over vanilla ice cream. The warm spices make it perfect for holiday meals too—Nana Mae always served it with Thanksgiving turkey!