Oriental Plum Sauce -- (from Bernardin Guide to Home Preserving, 1996)

10 c prepared plums (pit and finely chop)
2 c packed brown sugar
1 c granulated sugar
1 c cider vinegar
¾ c finely chopped onion
2 tbsp mustard seed
2 tbsp finely chopped green chili peppers
1 tbsp salt
1-2 garlic cloves, minced
1-2 ginger root pieces, minced

Combine brown and granulated sugars, vinegar, onion, mustard seed, chili peppers, salt, garlic and ginger root in a large stainless steel or enamel saucepan. Bring to a boil; add plums. Return mixture to a boil; boil gently, stirring occasionally, about 1¾ hours or until thick and syrupy.

Ladle sauce into a hot jar to within ¼ inch of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to ¼ inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining sauce.

Cover canner; return water to a boil; process 10 minutes. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jar, label and store in a cool, dark place.

Makes 6 half-pint (250 ml) jars.

Comments: recipe can be doubled, chop plums using food processor.

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