- 3 lb (1.5 kg) yellow plums, pitted and roughly chopped (about 6 cups/1.5 L)
- 1 cup (250 mL) minced white or sweet onion
- 1-1/4 cups (300 mL) granulated sugar
- 1/2 cup (125 mL) rice or cider vinegar
- 1 clove garlic, minced
- 2 star anise
- Half cinnamon stick
- 2 tsp (10 mL) grated gingerroot
- 2 tsp (10 mL) powdered mustard
- 1-3/4 tsp (9 mL) ground coriander
- 3/4 tsp (4 mL) turmeric
- 1/2 tsp (2 mL) salt
- Scant 1/2 tsp (2 mL) cayenne pepper
- 1/4 tsp (1 mL) ground cloves
In large heavy-bottomed saucepan over medium heat, stir together plums, onion, sugar, vinegar, garlic, star anise, cinnamon, ginger, mustard, coriander, turmeric, salt, cayenne, cloves and 1/2 cup/125 mL water; bring to boil, stirring. Reduce heat to low; simmer, partially covered and stirring occasionally, until thickened to applesauce consistency and reduced to about 4 cups/1 L, about 1 hour.
If sauce is still watery, uncover and continue simmering, stirring occasionally, for up to 1 hour. Through fine sieve over clean saucepan, strain and return to simmer. Ladle into 4 hot sterilized 1-cup/250 mL canning jars, leaving 1/2 inch/1 cm headspace.
Cover with sterilized lids; screw on bands fingertip tight. Process in boiling water for 15 minutes. Let cool on rack. (Store in dark, cool place for up to 1 year; refrigerate after opening.)
Makes 4 cups/1 L.