- 2 1/4 pounds dark purple-skinned plums (e.g. Stanley) skinned & seeded
- 4 habaneros*
- 350 milliliters red wine vinegar
- 1 teaspoon salt
- 6 cloves
- 3 tablespoons sugar (3-6, to taste*)
- 1 tablespoon gingerroot -- minced*
- clean glass bottles with vinegar proof caps.
1. Quarter the plums and remove the stones
2. Remove the stalks, veins and seeds from the chiles and roughly chop the flesh (*leave seeds in!) .
3. Add all the ingredients except the sugar to a non-aluminium pan. Bring slowly to the boil and simmer gently for 45 minutes.
4. *Puree in blender.
5. Wash out the pan and return the sieved mixture and the sugar.
6. Bring back to the boil and simmer until thick - about another 30-45 minutes.
7. To test if the sauce is ready spoon a little on to a cold saucer and leave for half a minute. If the sauce is runny or if a lot of vinegar
separates out then the sauce is not yet ready and needs further cooking. If the sauce stays in a little mound then it is ready.
8. Take the sauce off the heat, cover and let cool a little.
9. Put the clean bottles into a cold oven. Heat the oven to it's lowest setting and warm through the bottles.
10. Pour the sauce through a funnel into the bottles.
11. Loosly cover the bottles and place them in a pan of warm water. Bring the water gently to the boil and simmer for 30 minutes.
Do not skip this process or the contents of the bottles may not be sterile and could start fermenting.
12. Remove the bottles from the water bath and tighten the caps.
13. When the bottles are cool, label them and store in a cool dark place.
14. The sauce will be ready in a month and will keep for up to a @@@@@
I took this one from the net, probably Chileheads or SOAR, but the author
didn't identify herself. Tried it yesterday, with some modifications &
it's pretty good. If you try it, make sure that you have high-quality
Fruit, some of the wimpy imported stuff in the markets is pretty tasteless
the sauce will be, too.Lisa
Origin: See above
Posted By: ???
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