Ingredients
4 pounds fresh plums, pitted and quartered1 small onion, quartered1 garlic clove, peeled3-1/2 cups sugar2 cups cider vinegar1 tablespoon ground ginger1 tablespoon ground mustard1 teaspoon ground cinnamon1 teaspoon crushed red pepper flakes1/2 teaspoon ground cloves
Preparation
In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes.
Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
