Contributed by: Donna "The Happy Canner"
- 20 lbs. plumbs peeled and quartered
- 6 Large onions (finely diced)
- 10 pounds granny smith apples (peeled and cubed)
- 3 tbsp. dry mustard
- 3 tbsp. cayenne
- 6 tsp. allspice
- 6 tsp. nutmeg
- 6 tsp ginger
- 1 cup salt
- 6 pints malt vinegar
- 6 cups white sugar
Boil on medium for quite awhile until the fruit and onions look very soft and you will have a perfect mixture. Take a taste to see how you like it, if it needs something within reason, add it!
This makes a huge batch for those of you who like to can... Just have your jars sterilized and hot like the hot mixture and add to jars. Leave 1/2" head space. Make sure your rings and lids have been in a hot water bath. Seal tight and you do not have to hot water bath this.
If you want to be a bit more creative added a medium size package of golden rasins, a bit of garlic powder and liquid smoke sauce. If you also like to add a zucchini or marrow for thickness, go to it as it works!
This is terrific on barbecued chicken and pork or beef ribs. Many times I open up the jars, get them hot and put them in my 5 qt. crock pot to do ribs in the winter. They are so tender they want to fall off the bone.