10 cups prepared plums (about 1/8 kg)
2 cups packed brown sugar
1 cup granulated sugar
1 cup cider vinegar
3/4 cup finely chopped onion
2 tablespoon mustard seed
2tablespoon finely chopped green chili peppers
1 tablespoon salt
1 to 2 cloves garlic, minced
1 to 2 pieces (14 by 1 inch) ginger, minced
Pit and finely chop plums. Measure Combine brown and granulated sugars, vinegar, onion, mustard seed, chili peppers, salt, garlic and ginger in a large stainless steel or enamel saucepan. Bring to a boil. Add plums. Return to boil, boil gently, stirring occasionally, about 1-3/4 hours or until thick and syrupy. Ladle into hot jar leaving 1/4 inch headspace. Remove air bubbles by sliding a tool between glass and food. Readjust head space to 1/4 inch. Having prepared lids according to manufacturer’s instructions, wipe rim and put on lids and rings. Put in BWB, return water to boil and boil 10 minutes.