INGREDIENTS

INSTRUCTIONS

Pit and chop plums to measure 10 cups. Combine the sugars, vinegar, mustard
seed, five spice powder, 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
the chopped up plums, return to a boil, and boil gently(rolling boil)
stirring every once in awhile for between one and two hours, or until
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 hot jar, leaving 1/4 inch head room and remove air bubbles
with a hot knife or 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 until finger tight, and place the jar in the
canner, repeating for all remaining jars...cover canner, return water to
boil and process about 10 minutes at altitudes up to 1000 ft. Remove jars,
and cool for about 24 hours, then check jar seals to make sure they all
went down, and any that do not, use right away,and store in the
fridge...those that seal, and they all should if you do it right, label,
and store in a cool dark spot in your cupboard. In our opinion after the
taste test tonight, it is as good(better)than the store bought stuff.
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on Sep
07, 1998, converted by MM_Buster v2.0l.

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