Asian Plum Sauce For Canning

• 8 cups pitted and chopped plums
• 1 3/4 cups packed dark brown sugar
• 1/2 cup white sugar
• 2/3 cup cider vinegar
• 1/2 cup finely chopped onion
• 1 medium jalapeno pepper (finely chopped)
• 4 teaspoons mustard seeds
• 2 teaspoons salt
• 6 garlic cloves (minced)
• 1 tablespoon dried ginger powder

1. Bring all ingredients except plums to a boil in a non-aluminum pan. Stir in plums. Simmer until thick, stirring often. Mash with a potato masher or blend if you want a smoother sauce.
2. To can: Fill hot, clean jars with hot sauce, leaving 1/4" headspace. Wipe rims, adjust lids and process in a boiling water bath for 20 minutes at 0-1000 ft., 25 minutes, 1001-6000 ft., or 30 minutes, above 6000 ft. Makes about 6 half pints.

plums, brown sugar, white sugar, cider vinegar, onion, jalapeno pepper, mustard seeds, salt, garlic, ginger powder

Taken from www.food.com/recipe/asian-plum-sauce-for-canning-270277 (may not work)