Plum Catsup

In a 4-quart Dutch oven combine unpeeled plums, onion, orange peel, and water. Bring to boiling; reduce heat. Cover, simmer about 10 minutes or until plums are very tender. Place half of the mixture in a blender container. Cover; blend till smooth. Repeat with remaining mixture. Push mixture through a sieve. In the same pan stir together plum puree, sugar, vinegar, salt, and seasonings. Bring to boiling and boil gently, uncovered, about 20 minutes or until mixture is the consistency of tomato catsup, stirring occasionally. Remove from heat. Ladle mixture into hot half-pint canning jars, leaving 1/2-inch headspace. Adjust lids. Process jars in a boiling water bath for 15 minutes. Makes 6 half pint jars.