Use this spicy-sweet sauce as you would barbecue sauce – it’s particularly tasty with pulled pork sandwiches.
INGREDIENTS:
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
METHOD:
Place all ingredients in a large, heavy-bottomed pot. Cook mixture over medium heat for 1 hour, stirring constantly.
Fill the water bath canner with water and bring it to a boil.
Using a stick blender, process the fruit mixture until smooth.
Fill jars with the sauce, leaving 1/4-inch headroom. Clean the rim with a clean rag, place the lids and rings on top of the jar, and secure the rings firmly. Set the filled jars in a rack and lower them gently into the hot water bath.
After the water returns to a boil, time the processing for 20 minutes. Remove jars from the water bath and cool jars on a towel overnight. Check all seals. Refrigerate any jars that did not seal.
