Homemade Plum Sauce

Plum sauce before being strained

On the way home from the beach we went to a farm to pick peaches, pears, and plums.  The plums we picked were damson plums, which are supposed to be good for making sauces, jams, and preserves.  Since I didn’t have time to tackle a canning project, I decided to make a simple plum sauce.  It was delicious.  Sweet and savory.  The best part is it was fast and easy to make.

I used most of the plum sauce to make a chicken dish that I served with split pea soup.  (I’ll share those recipes in a later post.)  It was so simple to make, but it tasted like a special meal at a fine restaurant.  The entire experience made me happy.


Quick Recipe


  • 24 Damson plums
  • 2 cups water
  • 1/2 cup sugar
  • dash of salt


  1. Put plums in small sauce pan.  Add water.  Water should just cover plums.
  2. Put burner on high until water begins to boil.  Then turn down to a simmer.  Allow simmer until plum skins begin to fall off, about 5 minutes.
  3. Put a metal strainer over a bowl.  Pour the plum mixture into the strainer.  Use the back of a spoon to push the liquid and some of the pulp through the strainer.  Discard the plum pits and skins.
  4. Return the strained plum mixture to the pan.  Add sugar and a dash of salt.
  5. Simmer until sauce is desired thickness.
  6. Use immediately.  (I used my plum sauce on cooked chicken breasts that I served with split pea soup.)

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