| Ingredients | Direction |
|---|---|
| 3 lbs plums 2 lbs peach 3 sweet red peppers, diced 4 lrg cloves garlic, minced 1 onion, minced 4 cups cider vinegar 1 1/2 cups water 1/2 cups cooking sherry 1 tsp soy sauce 1 1/2 cup white sugar 1 1/2 cup packed light brown sugar 1 Tbsp ground ginger 1 Tbsp pickling salt 1 Tbsp dry mustard powder 1 tsp cayenne pepper 1 tsp cinnamon 1 tsp cardamom |
Steam blanch the plums and peaches for 2 minutes, doing only 1 pound at a time. Skin and remove the pits. In a large kettle, combine all the ingredients. Bring them to a boil and then simmer until the fruit falls abart and the syrup is quite thick, about 1 1/2 to 2 hours, stirring frequently to avoid scorching. Ladle into hot 1/2-pint jars leaving 1/2 inch head-space, and then seal and process in a boiling water bath for 10 minutes. Remove the jars from the bath, cool, and store. |