Categories: sauce- canning

Ingredients

• 4 lb. plums, pitted and quartered
• 1/2 lb. hot peppers, seeded and chopped
• 1 medium onion, quartered
• 3 cloves garlic, peeled and chopped
• 3 1/2 cups sugar
• 3 cups cider vinegar (5% acidity)
• 1 Tbsp. ground ginger
• 1 Tbsp. dry mustard
• 1/2 tsp. ground cloves
• 2 tsp. pickling salt

Directions

1. Puree plums. peppers, onion and garlic in food processor or blender. In a 6 to 8- quart saucepan, combine pureed mixture with remaining ingredients. Bring to a boil, reduce heat and simmer for 2 hours, stirring often. Immediately fill half pint or pint jars with sauce, leaving 1/2-inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water bath for 10 minutes.

2. makes 8 half-pints or 4 pints

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