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Spicy Plum Sauce

TOTAL TIME: Prep: 1-1/2 hours Process: 15 min. YIELD: 9 half-pints.
My flavorful fruit sauce is delicious over pork or poultry. The pepper gives it a little kick you usually wouldn't expect. —Suzanne Veverka, White Cloud, Michigan

Ingredients

  • 4 pounds fresh plums, pitted and quartered
  • 1 small onion, quartered
  • 1 garlic clove, peeled
  • 3-1/2 cups sugar
  • 2 cups cider vinegar
  • 1 tablespoon ground ginger
  • 1 tablespoon ground mustard
  • 1 teaspoon ground cinnamon
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground cloves

Directions

  • 1. In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes.
  • 2. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts

2 tablespoons: 54 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 14g carbohydrate (12g sugars, 0 fiber), 0 protein.

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