->Plum Sauce 02 <-

5 cups (2 L) coarsely chopped peaches (about 2 lbs or 1 kg.)

8 cups (2 L) coarsely chopped plums (about 3 lbs or 1 1/2 kg)

4 cups (1 L) cinder vingar, divided

4 medium red or yellow bell peppers

Vegetable oil

1 1/2 cups (375 mL) granulated sugar

1 1/2 cups (375 mL) packed brown sugar

3 red serrano peppers, seeded and chopped

1/3 cup (75 mL) minced fresh ginger

6 large garlic cloves, minced

1 medium red onion, chopped coarse

1/2 cup (125 mL) dry sherry

4 teaspoons (20 mL) pickling salt

1/4 cup (50 mL) yellow mustard seed, toasted (see note)

1 cinnamon stick

In large saucepan, combine peaches and plums with 3 cups (750 mL)

vinegar. Bring to a boil; reduce heat and simmer for about 25

minutes or until fruit is very soft.

Meanwhile, lightly brush bell peppers with oil. Place peppers on

baking sheet and broil, turning several times, until skin is charred,

15 to 20 minutes. Drop peppers in a brown paper bag, roll

the top shut, and let stand until they are cool enough to handle.

Peel peppers, remove core and seeds. Coarsely chop peppers.

In another saucepan, bring remaioning 1 cup (250 mL) vinegar,

granulated and brown sugars to a boil, stirring to dissolve the

sugars. Add peach mixture, roasted bell peppers, serrano peppers,

ginger, garlic, onion, sherry, salt, mustard seed and cinnamon

stick. Bring to boil; reduce heat and simmer for 45 minutes,

stirring occasionally.

Remove and discard cinnamon stick. Puree mixture in food processor in batches, until smooth. Return mixture to saucepan and simmer

10 to 15 minutes or until slightly thickened.

Ladle plum sauce into hot sterilized jars, leaving 1/4 inch (5-mm)

headspace. Wipe rims clean. Adjust lids according to manufacturer's

instructions. Process in boiling water bath for 10 minutes. Remove

jars from boiling water. cool, label and store. Makes 11 (250

mL) jars

Note: To toast mustard seeds, put in frying pan over medium heat

for 1 minute or until lightly toasted, stirring frequently.