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Ingredients
- 4 lb Plums, about, after pitting, greengage plums will give a lighter color sauce
- 2 c. Packed light brown sugar
- 1 c. Granulated sugar
- 1 c. Cider vinegar
- 3/4 c. Finely minced onion
- 2 Tbsp. Mustard seed
- 1 Tbsp. 5-spice pwdr, available at Asian grocery
- 4 Tbsp. Finely minced chiles, your choice
- 1 Tbsp. Salt
- 3 x Cloves garlic, chopped fine
- 1 x One-inch square knob of fresh ginger, diced fine
Directions
- Pit and chop plums to measure 10 c.. Combine the sugars, vinegar, mustard seed, five spice pwdr, chile peppers, salt the garlic and the ginger root in a non reactive(stainless)pan of pot. Bring this to a boil and then add in the minced up plums, return to a boil, and boil gently(rolling boil)
- stirring every once in awhile for between one and two hrs, or possibly till thick. Fill a boiing water canner with water, and place about 6 clean half-pint mason jars in the canner, and keep the heat high...ladle the sauce into a warm jar, leaving 1/4 inch head room and remove air bubbles with a warm knife or possibly spatula along the sides and re-adjust the head space to 1/4 inch...wipe jar rim to remove any sticky stuff, and place a snap lid on the jar, apply the screw band till finger tight, and place the jar in the canner, repeating for all other jars...cover canner, return water to boil and process about 10 min at altitudes up to 1000 ft. Remove jars, and cold for about 24 hrs, then check jar seals to make sure they all went down, and any which don't, use right away,and store in the fridge...those which seal, and they all should if you do it right, label, and store in a cold dark spot in your cupboard. In our opinion after the taste test tonight, it is as good(better)than the store bought stuff.
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