Plum Sauce

• 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)

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.

red bell peppers, peaches, cider vinegar, water, white sugar, brown sugar, light corn syrup, garlic, gingerroot, kosher salt, onion, hot chili peppers, cinnamon

Taken from www.food.com/recipe/plum-sauce-10118 (may not work)