Tangy Plum Sauce for Canning

Use this tart and sweet sauce right out of the jar for dipping. Or use as a sort of stir-fry or poaching sauce, adding other ingredients like fresh ginger and hot chili flakes. Makes a small batch but easily doubled. From Topp and Howard's "Put a Lid on it".

• Ready In: 1 hr 10 mins
• Serves: 3
• Yields: 3 half pints

Ingredients

• 1 3⁄4 lbs plums, washed and pitted, finely chopped (about 1 3/4 cups)
• 1 1⁄2 cups brown sugar, firmly packed
• 1  cup cider vinegar
• 1 1⁄2 teaspoons salt
• 1 1⁄2 cups onions, finely chopped
• 3  garlic cloves, finely minced
• 1⁄4 cup raisins, washed (I like to use golden raisins)
• 2  teaspoons soy sauce
• 1⁄4 teaspoon chili powder
• 1  pinch ground cloves
• 1  pinch cinnamon
• 1  pinch ground ginger
• 1  pinch ground allspice

Directions

1. Use food processor for chopping plums and onions separately, if you have one.
2. Place plums, sugar, vinegar and salt in a non-reactive saucepan. Bring to a boil and simmer for 3 minutes, stirring now and then.
3. Add all the remaining ingredients and bring to a boil. Reduce heat and simmer 40-45 minutes, or until thickened. Stir occasionally.
4. Ladle into hot sterilized jars to within 1/2 inch of the top of the jar. Wipe jar edges with clean cloth and seal with heated lids.
5. Process in a hot water bath for 10 minutes.