Prep 20 mins
Cook 2 hrs
Better than the stuff you buy in the store.
- 3 red bell peppers
- 2 lbs ripe peaches or 2 lbs ripe apricots, pitted and sliced
- 2 lbs plums, pitted and sliced
- 4 cups cider vinegar
- 2 cups water
- 1 cup white sugar
- 1 3⁄4 cups packed brown sugar
- 1⁄3 cup light corn syrup
- 6 cloves garlic, minced
- 6 teaspoons minced gingerroot
- 1 1⁄2 teaspoons kosher salt
- 1 small onion, chopped
- 2 dried hot chili peppers, crushed (take out seeds if you like)
- 1 cinnamon stick, broken in half (around 6 inches long)
- Roast and peel peppers.
- Remove seeds and set aside.
- Simmer peaches and plums with 2 cups of the vinegar until fruit is tender-about 30 min.
- Remove from heat.
- In another large pot combine the remaining 2 cups vinegar, sugars and corn syrup.
- Bring to a boil.
- Add the fruit mixture, bell peppers and remaining ingredients.
- Cover and simmer for about 10 minutes.
- Remove lid and simmer for 1 hour.
- Stir occasionally.
- Remove the cinnamon sticks.
- Puree mixture in a food processor.
- Return to pot and bring to a boil.
- Boil until thick-around 15 min.
- Ladle into hot sterile jars leaving 1/2 inch head space.
- Process in a boiling water bath 10 minutes.
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.
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.
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!