How to make Chinese Plum Sauce | Rosie Makes Jam Recipes

Chinese Plum Sauce

This delicious sauce can be used as a marinade as well - try it on BBQ or with a roast


Halved and stoned
2lb 8oz
1000 g
Onions (medium),
Peeled and chopped
8 oz
250 g
4 fl oz
125 ml
Sugar, Soft Brown
4 oz
125 g
Ginger, ground
2 tsp
Chinese Five Spice Powder
0 half tsp
Soy Sauce
2 fl oz
60 ml
Red Pepper Flakes,
use dried flakes
0 half tsp

Rosie's Ingredient Calculator

Onions (medium)

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.


  1. Prepare your bottles by washing, rinsing and putting into a low oven to dry and sterilise
  2. Stone the plums and roughly chop before adding to the pan
  3. Peel and chop the onion then add to the pan with all of the other ingredients, mixing well
  4. Put on a medium heat and cook all of the ingredients together until softened - around 25 minutes
  5. Remove from the heat and set aside for a short while before blending until smooth
  6. Rinse out the pan and then put the sauce back in and reheat until piping hot
  7. Ladle into your bottles, filling right to the top. Seal immediately before cooling and storing
  8. Delicious with the tradional crispy duck and pancakes but also other roast meats, as a marinade for BBQs or on burgers

How long will it take to make?

Preparation time:
15 mins
Cooking time:
25 mins
Total time:
40 mins

How much?

4-5 250ml bottles

Look after it

Shelf life one year, no need to refrigerate, keep out of strong sunlight

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Rosie's Preserving School Workshops

Rosie's Preserving School Workhop Recipe - Chinese Plum Sauce

Chinese Plum Sauce