Plum Sauce from Ball Blue Book guide to preserving
4 pound plums
2 c. brown sugar
1 cup granulated sugar
3/4 c chopped onion (about 1 med.)
2 Tbsp mustard seed
2 Tbsp chopped green chili peppers
1 (1/4 x 1 inch) piece fresh ginger, minced
1 Tbsp salt
1 clove garlic minced
1 c cider vinegar
Wash plums; drain. Pit and chop plums. I used my food processor. Combine remaining ingredients in a lg saucepot. Bring to a boil; reduce heat. Add chopped plums. Cook until thick and syrupy. Ladle into hot jars, leaving 1/4-inch headspace. Adjust two-pice caps. Process 20 min in boiling-water canner.
Note: When cutting or seeding hot peppers, wear rubber glove to prevent hands from being burned.
The weather report said that we could get some snow last night. We have a clear sunny day and no snow, but Jamie says they have 4-5 inches in Kalispell.
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