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Chinese Plum Sauce

  • 3 lb. plums
  • 2 lb. peach
  • 3 sweet red peppers, diced
  • 4 lg. cloves garlic, minced
  • 1 onion, minced
  • 4 c cider vinegar
  • 1 1/2 c water
  • 1/2 c cooking sherry
  • 1 t soy sauce
  • 1 1/2 c white sugar
  • 1 1/2 c packed light brown sugar
  • 1 T ground ginger
  • 1 T pickling salt
  • 1 T dry mustard powder
  • 1 t cayenne pepper
  • 1 t cinamon
  • 1 t cardomom

Steam blanch the plums and peaches for 2 min. doing only 1 lb. at a time. Skin and remove pits. In a large kettle, combine all the ingredients. Bring to a boil then simmer until fruit falls apart and the syrup is quite thick, 1 1/2 to 2 hours, stirring frequently to avoid scorching. Ladle into hot 1/2 pint jars leaving 1/2 in. head space, seal and BWB for 10 min.

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