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Prep 30 mins
Cook 1 hr
I found this on epicurian.com and thought I would like to be able to make my own plum sauce. The ones I've purchased have never really been satisfactory. *** However, it did not give the number of pints or half pints it made so I just put in an amount until I hear from the poster.
- 3 medium red bell peppers, chopped
- 2 1⁄2 lbs apricots, stoned and quartered
- 2 1⁄2 lbs red plums, stoned and quartered
- 5 1⁄2 cups cider vinegar
- 2 1⁄2 cups water
- 1 1⁄2 cups sugar
- 2 cups light brown sugar
- 1⁄3 cup light Karo syrup
- 1⁄2 cup fresh ginger, peeled and chopped
- 2 tablespoons kosher salt
- 1⁄4 cup toasted mustard seeds
- 1 medium onion, quartered
- 2 serrano chilies, seeded and diced
- 5 garlic cloves, minced
- 1 cinnamon stick
- Roast the peppers to remove skin; quarter lengthwise and devein. Set aside.
- Combine the apricots, plums, three cups of vinegar and water in a large non-reactive kettle and simmer until soft; about 25 minutes.
- Remove from heat and set aside.
- In another non-reactive kettle, this one very large, combine the remaining vinegar, sugars, and Karo and bring to a boil, stirring.
- Add the fruit mixture, ginger, salt, mustard seeds, onion, chiles, garlic, cinnamon, and the skinned bell peppers.
- Simmer, covered, for five minutes then simmer uncovered for one hour, stirring every so often.
- Remove the cinnamon stick.
- With a food processor, pulse the mixture for a couple of seconds (this has to be done in batches; * process a little longer if you like a less-textured sauce).
- Return to the kettle and boil gently, stirring, until the sauce has thickened, about 15 minutes (the sauce will thicken some more as it cools).
- Ladle into sterilized jars, either half-pint or pint.
- Process in a boiling water bath for 10 minutes (for half-pint jars) or 15 minutes (for pint jars).
- Allow to age in the jar for 2 to 4 weeks before using.