Plum Chipotle Sauce

• 5 quarts Ripe Plums, Pitted And Cut Into Pieces
• 4 cloves Garlic, Cleaned And Chopped
• 1 whole Yellow Onion, Cleaned And Chopped
• 1/4 cups Canned Chipotle Peppers
• 1 whole Small Red Bell Pepper, Stem And Seeds Removed And Chopped
• 6 cups White Sugar
• 1/2 cups Garlic Red Wine Vinegar
• 7 teaspoons Salt
• 1 Tablespoon Liquid Smoke
• 8 jars Half-pint Canning Jars With Lids And Rings

1. Combine all of the ingredients in a large stock pot, cook on medium heat for 1 hour, stirring constantly.
2. Have the canning jars in the dishwasher; and fill your boil bath with water and bring to boil. Put the jar lids in a small saucepan of water on low heat.
3. Using your boat motor, hand held blender, or similar, blend until all ingredients are a smooth sauce.
4. Fill jars with the puree, to within 1/2 inch from top of jar. Clean rim with a clean rag, put on the lid and attach ring and screw on fairly tightly.
5. Put the jars in the boil bath and process for 25 minutes. Then remove jars from the water bath and cool jars on a towel overnight. Check all seals to be sure they are sealed. Assuming they are, store in a cool dry place and enjoy!! If a jar doesn't seal properly, just keep that one in the refrigerator.

garlic, yellow onion, ubc, red bell pepper, white sugar, garlic red, salt, liquid smoke, canning

Taken from tastykitchen.com/recipes/canning/plum-chipotle-sauce/ (may not work)