9 (1 1/2 lb or 750g)
purple plums, washed and pitted
1 1/2 cups
brown sugar, firmly packed
1 cup
cider vinegar
1 1/2 tsp
1 1/2 cups
onion, finely chopped
cloves garlic, crushed
1/4 cup
1 tsp
soy sauce
1/4 tsp
chili powder
Pinch each
ground cloves, cinnamon, ginger, allspice
  • Finely chop plums in a food processor or by hand. You should have about 1 3/4 cups.
  • In a large stainless steel or enamel saucepan, combine plums, sugar, vinegar and salt.
  • Bring to a boil over high heat and boil gently, uncovered, 3 minutes, stirring occasionally.
  • Add onions, garlic, raisins, soy sauce, chili powder, cloves, cinnamon, ginger and allspice; return to a boil.
  • Reduce heat and boil gently, uncovered for 45 minutesor until mixture is thickened, stirring occasionally.
  • Remove hot jars from canner and ladle sauce into jars within 1/2 inch headspace.
  • Seal with 2-piece metal lids.
  • Process in boiling watercanner for 10 minutes for 250ml jars and 15 minutes for 500ml jars.