Plum Sauce

Ingredients

• 3 red bell peppers
• 2 lbs ripe peaches or ripe apricots, pitted and sliced
• 2 lbs plums, pitted and sliced
• 4 cups cider vinegar
• 2 cups water
• 1 cup white sugar
• 1 3/4 cups packed brown sugar
• 1/3 cup light corn syrup
• 6 cloves garlic, minced
• 6 teaspoons minced gingerroot
• 1 1/2 teaspoons kosher salt
• 1 small onion, chopped
• 2 dried hot chili peppers, crushed (take out seeds if you like)
• 1 cinnamon stick, broken in half (around 6 inches long)

Directions

1. 1

   Roast and peel peppers.

2. 2

   Remove seeds and set aside.

3. 3

   Simmer peaches and plums with 2 cups of the vinegar until fruit is tender-about 30 min.

4. 4

   Remove from heat.

5. 5

   In another large pot combine the remaining 2 cups vinegar, sugars and corn syrup.

6. 6

   Bring to a boil.

7. 7

   Add the fruit mixture, bell peppers and remaining ingredients.

8. 8

   Cover and simmer for about 10 minutes.

9. 9

   Remove lid and simmer for 1 hour.

10. 10

    Stir occasionally.

11. 11

    Remove the cinnamon sticks.

12. 12

    Puree mixture in a food processor.

13. 13

    Return to pot and bring to a boil.

14. 14

    Boil until thick-around 15 min.

15. 15

    Ladle into hot sterile jars leaving 1/2 inch head space.

16. 16

    Process in a boiling water bath 10 minutes.