Tuesday, September 15, 2009

~Jenn's Plumtastic B.B.Q. Sauce~

Recently my Family and I picked a few Plums! Actually it felt like a few thousand. We ended up with over 25 pounds of plums. Thats alot of  de-pitting to do! I was excitied for the free bounty and may have picked more then I could handle or can. Thats when I hit up the wonderful internet. In search of recipes and ideas on what I was going to do with all these plums. I came across a Plum B.B.Q. Sauce. I made a few alterations to the recipe I stumbled upon. I made mine a little more spicier.
This is a picture of everything simmering away in the pot! It smelled so good and was great tasting!
Here is the recipe!
B.B.Q. Plum Sauce
6 cups pitted and chopped plums (after you have put them in a food processor)
1 large red onion (chopped mine up in food processor)
1 Large Red Bell Pepper (chopped in processor)
14 Cloves of garlic (chopped in processor)
1 1/4 cup of honey
3/4 Apple Cider Vinegar
1 Tbl spoon Worstershire sauce
2 Tbl spoons of hot pepper flakes
2 Jalepenos (chopped in processor)
2 teaspoons of dry mustard
2 tbl spoons Cumin
2 teaspoons of salt
After you chop all ingrediants, combine in large sauce pot and cook down till the consitincy of B.B.Q. sauce.
I cooked mine for about 3 hours.
This makes about 8 half pint jars.
Boil 15 minutes in hot water canner.
We did eat our new sauce on Beef Ribs. The family loved it!


  1. I've made two batches of this this year - it turned out great - and gets even better with age!

  2. I am going to try this with my bounty of plums. Thanks Jenn.

  3. Jenn, can I use the little purple cherry plums for this recipe? I have the purple-leafed tree so the little plums are the same color and these plums are delicious right off the vine. Being that it is now August 4th, they are ready to pick and perfectly ripe. Some have already "wilted" on the vine, but I have MORE than enough to feed an army on the tree this year. Anyway, I was just wondering if the BBQ sauce recipe works with these little plums? Thanks!

  4. Did you leave the peel on them before pureeing?


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