Chinese Plum Sauce (Duck Sauce)

Directions

1. * Weight before preparation
2. Roast the peppers to remove skin; quarter lengthwise and devein. Set aside.
3. Combine the apricots, plums, three c. of vinegar and water in a large non-reactive kettle and simmer till soft; about 25 min. Remove from heat and set aside.
4. In another non-reactive kettle, this one very large, combine the remaining vinegar, sugars, and Karo and bring to a boil, stirring. Add in the fruit mix, ginger, salt, mustard seeds, onion, chiles, garlic, cinnamon, and the skinned bell peppers. Simmer, covered, for five min then simmer uncovered for one hour, stirring every so often. Remove the cinnamon stick.
5. With a food processor, pulse the mix for a couple of seconds (this has to be done in batches; process a little longer if desired a less- textured sauce). Return to the kettle and boil gently, stirring, till the sauce has thickened, about 15 min (the sauce will thicken some more as it cools).
6. Ladle into sterilized jars, either half-pint or possibly pint. Process in a boiling water bath for 10 min (for half-pint jars) or possibly 15 min (for pint jars). Allow to age in the jar for 2 to 4 weeks before using.
7. Witty & Colchie