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19 responses to “Chinese Plum Sauce with Wild Plums”

  1. jeff morris

    In Texas they plant Mexican Plums along right of ways, in parks, public spaces, and office complexes. They are pretty drought tolerant. My current favorite office complex has 7 or so trees and that’s way more than I can use. They are pretty tart, not really “eating” plums so much and have a little thicker skin too. But the flavor is intense, my family has been putting up jelly and jam for years, it’s a favorite tradition to do the day after Thanksgiving.

    And I get the illicit rush too when the security guard asks WTH are you doing on my property or if you’re picking them on the corner of a busy street or a bus stop. Nobody knows what to do with them anymore.

    I use one of these when I make jelly, it’s not a ricer, but I can’t remember the french word for it-

    It’s good for squeezing out the juice, but the pits, pulp, and skin pretty much get stuck in the strainer. But I dont mash them in the pot first, that would probably help. Will give it a try.

    I can’t wait until late September when the next crop comes in! Will give this recipe a shot. Do you think the tart variety will work?

  2. Angela

    We get a lot of wild damsons in the UK, I wonder if I could use them in this recipe…..

  3. Remmy700P

    Jeff, that cone-shaped, fine-mesh seive is called a “chinois”.

  4. Janine

    I harvest wild plums every year to make jams and pie fillings, and yes, the forbidden fruits are just a little bit more special!

  5. Chris Schaefer

    I have an ornamental plum tree in my front yard. Seems that the worms always get to them first; I supposed because I’m waiting for them to “ripen.” So, Hank, when is the plum ripe enough. Because they are tart and the skins are tough. But I’d really like to get them this year and make a jelly or a wine.

  6. Joe

    I have read that plum pits contain a toxic cyanide compound and can be dangerous. I harvested a large amount of wild plums in Wisconsin and am planning on making this sauce but I am concerned about cooking down the plums to release the pits inside. Any idea if this will release the cyanide and make the sauce dangerous to eat?

  7. steve

    Great taste and so like the real thing in a restaurant !

    But i would add its much much easier to take out the stone before cooking if the plums are firm , we are in the South West of France in a region where the local plums are dried into Prunes and so if we go for a walk with our dogs at this time year are surrounded by free plums.
    works well with Pork meat and soon i will be killing some Ducks and cant wait to try the sauce on some of that !

  8. kathy

    Steve, do you have Mirabelles? I have heard they make fabulous liquere

  9. Pat Dillman

    The tool that looks like a conical strainer with three legs is called a “chinois” after the conical hat worn by the Chinese railroad workers in California in the 1800s. Great tool for canning. Used my Mom’s when I was a kid. Wish I had it now. That conical pestle made short work of crushing fruit or tomatoes.

  10. Morag

    This is the second year running I have used this recipe to make my Plum Sauce. It is really tasty & much better than the shop bought version. This versatile sauce is yummy with any meats & can be used in stir-fries too. The 7 jars I have made this morning (doubling the recipe) will be all gone by Christmas!!
    Thank you for posting!

  11. Kerry

    This is delicious ! So much flavor; I will definitely be using this recipe again

  12. Petra

    This recipe is divine!

  13. Kevin

    Just made a double batch last night from plums from a wild plum tree here in Washington state and the results were outstanding! I would say the worst part was separating the pits after the plums were cooked, otherwise the recipe is a snap.

  14. Patti

    I cooked my plums w/ the pits in for hours mashing them as they cooked then string them. I just heard they were toxic w/ cyanide…does cooking them make that worse? I froze my cooked plums in hopes to make jam and plum sauce. Should I throw it out?

  15. Grace

    Do I have to peel the plums or do I cook and purée everything with the skin on? I have commercial purple plums.

    My thanks in advance for the clarification!

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