Plum Sauce

Plum Sauce
Ingredients
2 1/2 lb Apricots; stoned &
-quartered *
2 1/2 lb Plum, red; stoned &
-quartered *
5 1/2 c Cider vinegar
2 1/2 c ;Water
1 1/2 c Sugar, white
2 c Sugar, light brown
1/3 c Karo, light
1/2 c Ginger, fresh; peeled &
-chopped
2 tb Salt, kosher
1/4 c Mustard seeds; toasted
1 md Onion; quartered
2 Chile serrano; seeded &
-diced
5 Garlic clove; minced
1 Cinnamon stick
Directions
1. Roast the peppers to remove skin; quarter lengthwise and devein. Set aside.
2. Combine the apricots, plums, three cups of vinegar and water in a large nonreactive
kettle and simmer until soft; about 25 minutes. Remove from heat and
set aside.
3. In another non-reactive kettle, this one very large, combine the remaining
vinegar, sugars, and Karo and bring to a boil, stirring.
4. 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.
5. 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).
6. 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).
7. 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.