Go Back
apricot pear and plum sauce

Apricot Pear And Plum Sauce

Americans eat over 100 million pounds of stone fruits every year. I started making apricot pear and plum sauce to use up fresh fruits. It was a fun way to make a tasty homemade condiment. Making a fruit compote is like an art. It's about keeping nature's sweetness alive. Stone fruit preserves let us enjoy summer flavors all year. In my kitchen, turning plums, apricots, and pears into sauce is a joy. This sauce is great on toast or with meat. It's a way to use up seasonal fruits. This recipe will show you how to make a delicious stone fruit preserve. It's all about the natural sweetness and special flavors of these fruits. Get ready to discover a world of flavors that makes simple ingredients amazing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Condiment, Sauce
Cuisine American
Servings 4 pints
Calories 100 kcal

Ingredients
  

  • 1.5 pounds ripe plums 6-8 plums
  • 1 pound firm pears
  • Apricots optional, for added depth
  • 1/3 cup brown sugar
  • 1/3 cup apple cider vinegar
  • 1 tablespoon fresh ginger
  • 2 cloves garlic
  • 1/4-1/2 teaspoon red pepper flakes optional
  • 2 tablespoons soy sauce optional
  • Lemon zest optional
  • Vanilla extract optional

Instructions
 

  • Pick ripe, good-quality fruits. Wash the apricots, pears, and plums well. Remove the pits and cut the fruits into even-sized pieces for even cooking.
  • In a heavy-bottomed pot, combine the chopped fruits with 2 cups brown sugar and 1 cup granulated sugar.
  • Cook on medium-low heat, stirring frequently for 1 hour and 45 minutes to 2 hours, until the sauce is thick and spreadable, maintaining the fresh fruit taste.
  • To check consistency, use the cold plate method. Place some sauce on a cold plate and run your finger through it. If the line stays clear, it’s done.
  • Optionally, for flavor variations, add red pepper flakes, soy sauce, lemon zest, or vanilla extract during cooking.
  • If preserving for long-term use, sterilize jars and process them for 20 minutes (25 minutes at high altitudes). Alternatively, store the sauce in the fridge for up to 3-4 weeks.

Notes

  • When selecting fruit, make sure it is ripe but not overripe. It should have a slight give when gently pressed.
  • The sauce can be preserved for up to 12 months if canned properly. After opening, store it in the fridge for up to 3-4 weeks.
  • You can freeze the sauce for up to 6 months in an airtight container.
  • For a thicker sauce, use plums, which have a higher pectin content. Apricots and pears provide a good texture and sweetness.
Keyword Apricot, Pear, Plum, Sauce, Preserve, Fruit Compote, Homemade, Seasonal, Stone Fruits