Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

Better than the stuff you buy in the store.

Ingredients Nutrition


  1. Roast and peel peppers.
  2. Remove seeds and set aside.
  3. Simmer peaches and plums with 2 cups of the vinegar until fruit is tender-about 30 min.
  4. Remove from heat.
  5. In another large pot combine the remaining 2 cups vinegar, sugars and corn syrup.
  6. Bring to a boil.
  7. Add the fruit mixture, bell peppers and remaining ingredients.
  8. Cover and simmer for about 10 minutes.
  9. Remove lid and simmer for 1 hour.
  10. Stir occasionally.
  11. Remove the cinnamon sticks.
  12. Puree mixture in a food processor.
  13. Return to pot and bring to a boil.
  14. Boil until thick-around 15 min.
  15. Ladle into hot sterile jars leaving 1/2 inch head space.
  16. Process in a boiling water bath 10 minutes.
Most Helpful

5 5

Time consuming, but well worth the effort. Tastes better than the best store bought. A little dark in color - next time I'll try light brown sugar & yellow plums. Omitted the water for faster cook-down.

5 5

I didn't have bell peppers, so I just used lots of plums from the tree in my garden. I added some star anise and extra chilli and it tasted great. Thank for the recipe, I'll definitely use it again.

5 5

Yes, it is time consuming, but well worthwhile and I had to do something with all the plums on my tree. I wound up with 10 pints, maybe didn't reduce long enough. Thanks for the interesting recipe.<br/><br/>Update from the above review of Sept 2012! I do love the outcome of this recipe but hate the simmering and stirring times involved which I have always found longer than the recipe states. This year I decided to simplify it and do the simmering in a crock-pot, it is much more relaxed that way and you can be very flexible with your timing. Still turned out A-1, this recipe is a keeper for me!