3/4cupfinely chopped onionI used walla walla sweet
2Tablespoonsfinely chopped jalapeno peppersI left the seeds in for some heat
2Tablespoonsmustard seeds
1Tablespooncanning salt
2clovesfinely chopped garlic
1Tablespoonsfinely chopped gingerroot
10cupsfinely chopped pitted plums
Instructions
After you've got your plums prepped, diced (whirled in the food processor which makes it kind of runny) and measured, dump the rest of the ingredients in a heavy bottom stock pot. Using a thick bottomed (yes, that phrase made me giggle, too) keeps your sauce from scorching. Put all the rest of the ingredients, minus the plums, in and bring to a boil. Stir often, sugar scorches easily.
Add your plums and return to a simmer. Let simmer for 1 hour and about 40 minutes, stirring every now and then, until sauce has reduced and thickened up some. You can see the line in the above photo of when I started the plum sauce and when it was done reducing at the end of the time.
Ladle your sauce into clean Mason jars to a 1/2 inch headspace. Process in a hot water bath for 20 minutes.