Use this spicy-sweet sauce as you would barbecue sauce – it’s particularly tasty with pulled pork sandwiches.
5 quarts ripe plums, pitted and cut into pieces
1 yellow onion, chopped
5 cloves garlic, minced
1/4 cup canned chipotle peppers, drained and chopped
1 small red bell pepper, stem and seeds removed and chopped
6 cups sugar
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
2 tablespoons salt
1 tablespoon liquid smoke
8 half-pint canning jars with lids and rings, sterilized
Place all ingredients in a large, heavy bottomed pot. Cook mixture over medium heat for 1 hour, stirring constantly.
Fill water bath canner with water and bring to boil.
Using a stick blender, process mixture until smooth.
Fill jars with the sauce, leaving 1/4 inch headroom. Clean rim with a clean rag, place the lids and rings on top of jar and secure rings firmly.
Process in hot water bath for 25 minutes. Remove jars from the water bath and cool jars on a towel overnight. Check all seals. (Refrigerate any jars that did not seal.)