| 9 (1 1/2 lb or 750g) | purple plums, washed and pitted | |
| 1 1/2 cups | brown sugar, firmly packed | |
| 1 cup | cider vinegar | |
| 1 1/2 tsp | salt | |
| 1 1/2 cups | onion, finely chopped | |
| 3 | cloves garlic, crushed | |
| 1/4 cup | raisins | |
| 1 tsp | soy sauce | |
| 1/4 tsp | chili powder | |
| Pinch each | ground cloves, cinnamon, ginger, allspice |
- Finely chop plums in a food processor or by hand. You should have about 1 3/4 cups.
- In a large stainless steel or enamel saucepan, combine plums, sugar, vinegar and salt.
- Bring to a boil over high heat and boil gently, uncovered, 3 minutes, stirring occasionally.
- Add onions, garlic, raisins, soy sauce, chili powder, cloves, cinnamon, ginger and allspice; return to a boil.
- Reduce heat and boil gently, uncovered for 45 minutesor until mixture is thickened, stirring occasionally.
- Remove hot jars from canner and ladle sauce into jars within 1/2 inch headspace.
- Seal with 2-piece metal lids.
- Process in boiling watercanner for 10 minutes for 250ml jars and 15 minutes for 500ml jars.