Asian Plum Sauce For Canning

• 6 cups pitted chopped red plums
• 1 1/2 cups packed brown sugar
• 1 cup sugar
• 1 cup vinegar, 5% acidity
• 1 small onion (1/2 cup minced)
• 1 teaspoon crushed dried chili pepper flakes
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce or 1 tablespoon salt
• 1 tablespoon Thai basil or 1 tablespoon tarragon, minced
• 1 tablespoon basil, minced

1. Place all ingredients in a large heavy bottom pan bring to boil stirring until thick and syrupy 1 1/2 hours when it reaching 215 F degrees.
2. Fill sterilized jars leaving 1/4 inch headspace. Wipe rims and place lids and rings and process 15 minutes. Shut flame off, remove lid and leave for 5 more minutes.
3. Remove to a towel-lined counter to cool in a draft free spot.
4. Remove rings and wipe clean, label and place in storage in a cool, dark place.

red plums, brown sugar, sugar, vinegar, onion, chili pepper, garlic, fresh ginger, soy sauce, basil, basil

Taken from www.food.com/recipe/asian-plum-sauce-for-canning-430697 (may not work)