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Plum Sauce
Makes 6 Pints

1 jar plum sauce from the oriental food section of your grocers or:
3 medium red bell peppers
2 1/2 lb cubed apricots
2 1/2 lb cubed red plums
5 1/2 cup apple cider vinegar
2 1/2 cup water
1 1/2 cup white sugar
2 cup light brown sugar
1/3 cup light corn syrup
2 Tbsp kosher salt
1/2 cup peeled and chopped fresh ginger
1/4 cup toasted mustard seeds
1 medium cubed onion
2 seeded and diced serrano chile
5 minced garlic clove
1 cinnamon stick
1 dozen 1/2 pint jars with canning lids

Roast the peppers, peel off skins, then quarter lengthwise and
scoop out veins and seeds. In large kettle place apricots, plums,
three cups of vinegar and water and simmer till soft, usually around
25 minutes.

In another large kettle, combine the remaining vinegar, sugars,
and corn syrup and bring to a boil while stirring. Add the fruit
mixture, ginger, salt, mustard seeds, onion, chiles, garlic,
cinnamon, and bell peppers. Simmer with cover on for five minutes
then simmer without cover for one hour, stirring occasionally.
Remove the cinnamon stick.

With a food processor, blender or hand power mixer cream mixture.
You'll have to do this in batches. Place each batch into a kettle
off the heat.

When all is in kettle boil gently, stirring, until the sauce has
thickened, about 15 minutes. It will get thicker during the aging

Ladle into sterilized jars. Use spatula to bring out any air bubbles.
Heat lids in boiling water for five minutes and then place on jars.
Put jars back in kettle, all right side up. Cover in water, at
least 1 inch of water over top of jars, and bring to a boil. Boil
for ten minutes. Cool right side up. Allow to age in the jar for
2 to 4 in a cool dark place before using.


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