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
- 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.
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makes 8 half-pints or 4 pints