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

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.

zuey August 26, 2002

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.

Kate in Katoomba February 07, 2003

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!

Barbk August 30, 2013

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