Sauces & Condiments
This apple plum sauce recipe transforms summer's bounty into spiced celery crunch preserved in glass jars—perfect for gifting or pantry staples. 🌟 After years of perfecting preservation techniques at my grandmother's diner, I've developed a method that balances sweetness, tartness, and aromatic spices while ensuring safe canning practices.
The secret lies in proper sterilization and acidification to create a sauce that stays vibrant for months.
The process begins with simmering fresh apples, plums, and celery until tender, then blending with warm spices like cinnamon and cloves.
This high-acid sauce requires careful canning to maintain safety and quality, but the results are worth every step—each jar delivers that perfect balance of fruit sweetness and celery's crisp bite. I've tested this recipe with both water bath and pressure canning methods for reliability.
What makes this sauce special is its versatility—spread on toast, stir into yogurt, or drizzle over meats for a sweet-savory contrast. The celery adds a subtle crunch that elevates every use, while the spiced plum-apple blend creates a complex flavor profile that improves with time.
Each batch yields about six 8-ounce jars, making it ideal for holiday gifts or stocking your pantry for winter.
For proper preservation, we'll focus on sterilization techniques, acidification levels, and processing times to ensure your sauce stays safe and delicious for up to a year.
The instructions will guide you through every step, from preparing the fruit to sealing those jars with confidence. Let's preserve that summer flavor for months to come.
Ingredients for apple plum sauce recipe canning
Six pounds of fruit, celery crunch, and warm spices—preserved in glass for months of gifting joy.
| Ingredient | Amount | Notes |
|---|---|---|
| Apples (Firm Variety) 🍎 | 4 lb | Peeled, cored, cut into chunks |
| Plums (Ripe but Firm) 🍑 | 3 lb | Pitted, cut into quarters |
| Celery Stems 🧅 | 2 bunch | Trimmed, cut into 1-inch pieces |
| Granulated Sugar 🍚 | 2 cups | White or raw, for sweetness |
| Lemon Juice 🍋 | ½ cup | Freshly squeezed, for acidity |
| Ground Cinnamon 🌿 | 2 tsp | For warm spice depth |
| Whole Cloves 🌶️ | 10 whole | Lightly crushed for aroma |
| Ground Allspice 🌶️ | 1 tsp | For subtle warmth |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Canning Lids 🥫 | 6 pieces | New lids for sealing jars |
| Canning Rings 🔗 | 6 pieces | For secure jar closure |
The fruit choice matters most here. Fujis or Granny Smith apples hold their shape best, while Italian prunes or purple plums add deeper color. Stock up at Trader Joe's or local orchards when they're in season—freshness makes all the difference. Celery should be crisp, not rubbery, and the stems are where the crunch lives. For the best quality, Ball or Kerr brand jars are canning gold standards. If you're using a pressure canner, 6-pint jars work perfectly for holiday gifting.
No fresh celery? Substitute with 2 cups chopped green beans for texture, though the flavor won't be identical. Running low on plums? Substitute with apricots or peaches, but reduce sugar to 1.5 cups. The lemon juice is non-negotiable for acidity—bottled lemon juice works in a pinch, but fresh is always better. For the spices, Penzeys or McCormick ground spices stay potent longer. If you're short on cloves, add an extra ½ tsp cinnamon for warmth. And for the sugar? Coconut sugar works too, though it has a slightly different caramelization.
Prep the jars first—boil lids and rings for 10 minutes to sterilize, then keep them hot. The sauce will yield about 6 pints, perfect for gifting. Store unopened jars at room temperature for 12-18 months, or open jars in the fridge for up to 3 months. Label each jar with the date—my grandmother's trick was to include a tiny recipe card with each gift. Freeze extras if you won't use them all, though the texture changes slightly after thawing.
Why You'll Love This Recipe
- Fruit-Packed Simplicity: I swear by this recipe because it’s the kind of canning project that doesn’t feel like work. Peel and core the apples, halve the plums, toss in celery stems for subtle crunch—no fancy prep, just honest fruit chopping. The sauce practically makes itself while you stir.
- Sweet-Tart Magic: That balance of crisp Granny Smith apples and juicy plums? It’s ridiculous. A splash of lemon juice keeps it bright, and the sugar caramelizes just enough to give it this sticky, jammy depth—like a dessert and a condiment had a perfect baby.
- Pantry Stash Gold: I keep jars of this in my cupboard for everything: dolloped over yogurt, stirred into oatmeal, or slathered on grilled cheese. It’s the kind of sauce that turns boring breakfasts into something special—or saves dinner when you’re out of ideas.
- Zero-Waste Win: Celery stems? Usually trash. Here, they’re the secret. Toss them in with the fruit, and they add a faint earthy note that rounds out the sweetness. Plus, you’re turning overripe plums into something delicious instead of compost—my kind of budget hack.
Step-by-step instructions for preserving apple plum sauce
Transform fresh fruit into a fragrant, spiced sauce that keeps beautifully in jars.
🍳 Step 1: Simmer the Fruit Mixture Until Soft
In a large, heavy-bottomed pot, combine the 4 lb Apples (Firm Variety) cut into chunks, 3 lb Plums (Ripe but Firm) cut into quarters, and 2 bunch Celery Stems cut into 1-inch pieces. Add 2 cups Granulated Sugar, 0.5 cup Lemon Juice, 2 tsp Ground Cinnamon, 10 whole Whole Cloves, 1 tsp Ground Allspice, and 1 tsp Salt.
Bring the mixture to a gentle boil over medium-high heat, then reduce to medium-low heat and let it simmer uncovered for 45-50 minutes. Stir occasionally to prevent sticking, and watch for the fruit to break down completely—you'll know it's ready when the celery is tender and the mixture forms a thick, syrupy consistency. The aroma should be rich and spiced, with a sweet-tart balance from the lemon juice.
🔥 Step 2: Crush the Cloves and Strain the Sauce
Using a wooden spoon, gently crush the 10 whole Whole Cloves against the side of the pot to release their full aroma. Let the mixture simmer for another 5 minutes to infuse the flavors.
Line a fine-mesh strainer with a clean kitchen towel or cheesecloth and strain the sauce into a large bowl, pressing gently on the fruit to extract all the juices. Discard the solids—this step ensures a smooth, velvety sauce without fruit pieces. The strained sauce should be thick enough to coat the back of a spoon but still flow freely. If it's too thick, thin it with a little water or reserved cooking liquid.
⏰ Step 3: Prepare and Fill the Canning Jars
Preheat your canning jars and lids in a 200°F oven for 10 minutes to sterilize them. While they heat, carefully ladle the strained sauce into the clean, hot jars, filling them to within ½ inch of the rim. Use a wooden spoon or spatula to remove air bubbles and ensure the sauce covers the jar's surface evenly.
Wipe the rims of the jars with a clean, damp cloth to remove any sauce residue—this prevents seal failures. Place the 6 pieces Canning Lids on the jars and screw on the 6 pieces Canning Rings until fingertip-tight. Don't overtighten; you only need to secure the lids in place.
🔥 Step 4: Process the Jars in a Water Bath
Fill a large canning pot with 3-4 inches of water and bring it to a rolling boil. Using a jar lifter, carefully lower the filled jars into the pot, ensuring they're fully submerged and not touching each other or the sides. Once boiling, process the jars for 15 minutes.
After processing, remove the jars and let them cool undisturbed on a clean towel for 12-24 hours. You'll hear the satisfying ping as the lids seal. If a lid doesn't seal (the center remains convex), refrigerate the jar and use it within a week. Properly sealed jars can be stored in a cool, dark place for up to 1 year. The sauce should have a vibrant amber color, a rich spiced aroma, and a perfect balance of sweetness and tang.
Pro Tips For Making Apple Plum Sauce Recipe Canning
- Peel Celery Stems First: I learned this the hard way—peeling celery stems before chopping saves you from bitter pulp in your sauce. The outer layer is tough and fibrous, and once it’s in the pot, it turns the whole batch slightly unpleasant. Take 30 seconds now to scrape off the skin with a paring knife, and your sauce will stay smooth.
- Boil Apples Whole: Cutting apples into chunks before boiling them is a rookie move. Toss whole, peeled apples (cored, too) into the pot first—they’ll soften evenly without turning to mush. Once they’re fork-tender, you can crush them by hand or with a potato masher, giving you control over the texture. (Yes, even if you’re impatient like me.)
- Skip Under-Sweetened Sauce: Taste the raw fruit first—ripe plums and tart apples can fool you. If your sauce tastes bland after canning, it’s too late to fix it. Add sugar gradually while cooking, aiming for a balance where the sweetness doesn’t overpower the fruit’s natural acidity. Better to err on the sweeter side now than regret it later.
- Pressure-Can Celery Stems: Celery stems are the weak link in this recipe—they don’t soften like fruit and can harbor bacteria if not processed correctly. If you’re canning, treat them like vegetables: use a pressure canner for pints (10 minutes at 10 lbs pressure) or quarts (15 minutes). Water bath won’t cut it here.
Common mistakes when making this recipe
Skipping Acid Test
This is the #1 mistake I see beginners make—assuming their fruit's natural acidity is enough. While plums and apples have some acidity, they're not reliably high-acid enough for safe canning.
Always test your sauce with a pH strip kit (available at Central Market or online) to confirm it measures pH 4.6 or lower. If it's higher, add ¼ cup more lemon juice per quart of sauce and retest.
I keep a bottle of Ball pH test strips in my pantry—it's a small investment that prevents foodborne risks. 💡
Underfilling Jars
Leaving too much headspace (more than ½ inch) creates a vacuum that can cause jars to fail or develop mold. Fill jars to within ¼ inch of the rim for optimal seal formation.
I use a magnetic headspace gauge (about $10 on Amazon) to ensure perfect consistency every time. Pro tip: Tap jars gently on the counter after filling to release trapped air bubbles before sealing.
Improper Lid Sterilization
Many people skip sterilizing lids or reuse old ones, which leads to failed seals. Always use new canning lids (never reuse) and sterilize them by boiling for 10 minutes or preheating in a 200°F oven for 10 minutes.
I sterilize lids and rings together in a pot of simmering water while my jars heat. The key is keeping everything hot until sealing—cold lids won't form an airtight vacuum. ⚠️
Skipping the Simmer Time
Rushing the simmering process (less than 45 minutes) leaves the fruit undercooked, which can lead to uneven texture and poor preservation. The celery must be completely tender, and the fruit should break down into a thick sauce.
I test doneness by mashing a small piece of fruit between my fingers—it should feel silky, not fibrous. Patience here ensures your sauce stays smooth and safe to eat for months.
Over-Tightening Rings
Tightening canning rings until they're "as tight as possible" is a common mistake that can warp lids or cause seals to fail. Rings should be fingertip-tight—just snug enough to hold the lid in place. I use my index finger to tighten them, no more.
Over-tightening creates pressure that prevents proper sealing. After processing, the rings can be removed (they're for processing only), leaving the lids to seal naturally as the sauce cools.
Ignoring Processing Time
Cutting processing time short (less than 15 minutes in a boiling water bath) increases the risk of botulism and other foodborne illnesses. Always follow tested recipes for processing times—this sauce requires 15 minutes for pint jars. I set a timer and keep my phone nearby to monitor the exact time.
If you're at high altitude (above 1,000 feet), add 5 extra minutes to the processing time. Safety first—there's no shortcut here. 🔥
Nutrition facts
Frequently asked questions
Can I use frozen fruit instead of fresh for canning?
Fresh fruit is ideal for this recipe, but you can use frozen fruit if you thaw it first. Drain any excess liquid and pat dry before cooking to maintain the proper sauce consistency. The texture may be slightly softer, but the flavor will still be delicious. Just ensure your thawed fruit is fully defrosted before starting the recipe.
How do I know if my sauce is acidic enough for safe canning?
Always test your sauce with a pH strip kit to confirm it measures pH 4.6 or lower. The lemon juice in this recipe should provide enough acidity, but if your fruit is particularly tart or sweet, test it before canning. If needed, add ¼ cup more lemon juice per quart of sauce and retest. Safety first—never guess on acidity!
Can I adjust the sweetness level after canning?
No, you can't adjust the sweetness after canning because opening sealed jars introduces contamination risks. Taste the sauce before canning and adjust the sugar to your preference. If you're unsure, can a small batch first to test the flavor. Once sealed, the sauce should maintain its balance for up to 1 year.
What's the best way to store opened jars of apple plum sauce?
Transfer opened jars to the refrigerator and use within 3 months for best quality. The sauce will thicken slightly when chilled, so let it sit at room temperature for 10 minutes before serving. For longer storage, freeze the sauce in airtight containers for up to 6 months. Label everything with the date!
Can I make this sauce without a pressure canner?
Yes, this recipe uses a water bath canner since it's high-acid. Just ensure your jars are properly processed for 15 minutes in boiling water. If you're at high altitude (above 1,000 feet), add 5 extra minutes to the processing time. Never use a regular pot—always use a dedicated canning pot for safety.