Chinese Plum Sauce Recipe

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 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

Recipe

• 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 non-reactive kettle and simmer until soft; about 25 minutes.
• 3 remove from heat and set aside.
• 4 in another non-reactive kettle, this one very large, combine the remaining vinegar, sugars, and karo and bring to a boil, stirring.
• 5 add the fruit mixture, ginger, salt, mustard seeds, onion, chiles, garlic, cinnamon, and the skinned bell peppers.
• 6 simmer, covered, for five minutes then simmer uncovered for one hour, stirring every so often.
• 7 remove the cinnamon stick.
• 8 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).
• 9 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).
• 10 ladle into sterilized jars, either half-pint or pint.
• 11 process in a boiling water bath for 10 minutes (for half-pint jars) or 15 minutes (for pint jars).
• 12 allow to age in the jar for 2 to 4 weeks before using.