Tangy Plum Sauce

Recipe courtesy of recipezaar.com
http://www.recipezaar.com/recipe/Tangy-Plum-Sauce-for-Canning-177330

  • 1 3/4 lbs plums, washed and pitted, finely chopped (about 1 3/4 cups)
  • 1 1/2 cups brown sugar, firmly packed
  • 1 cup cider vinegar
  • 1 1/2 teaspoons salt
  • 1 1/2 cups onions, finely chopped
  • 3 garlic cloves, finely minced
  • 1/4 cup raisins, washed (I like to use golden raisins)
  • 2 teaspoons soy sauce
  • 1/4 teaspoon chili powder
  • 1 pinch ground cloves
  • 1 pinch cinnamon
  • 1 pinch ground ginger
  • 1 pinch ground allspice
  1. Use food processor for chopping plums and onions separately, if you have one.
  2. Place plums, sugar, vinegar and salt in a non-reactive saucepan. Bring to a boil and simmer for 3 minutes, stirring now and then.
  3. Add all the remaining ingredients and bring to a boil. Reduce heat and simmer 40-45 minutes, or until thickened. Stir occasionally.
  4. Ladle into hot sterilized jars to within 1/2 inch of the top of the jar. Wipe jar edges with clean cloth and seal with heated lids.
  5. Process in a hot water bath for 10 minutes.