- 3 md Bell pepper, red
- 2 1/2 lb Apricots; stoned & quartered *
- 2 1/2 lb Plum, red; stoned & quartered *
- 5 1/2 cups Cider vinegar
- 2 1/2 cups Water
- 1 1/2 cups Sugar, white
- 2 cups Sugar, light brown
- 1/3 c Karo syrup, light
- 1/2 c Ginger, fresh; peeled & chopped
- 1 1/2 tbsp. kosher Salt
- 1/2 tbsp. 5-spice powder
- 1/4 cup Mustard seeds; toasted
- 1 med. Onion; quartered
- 2 serrano Chiles; seeded & diced
- 5 Garlic cloves; minced
- * weight before preparation
- Roast the peppers to remove skin; quarter lengthwise and devein. Set aside.
- Combine the apricots, plums, three cups of vinegar and water in a large non-reactive kettle and simmer until soft; about 25 minutes. Remove from heat and set aside.
- In another non-reactive kettle, this one very large, combine the remaining vinegar, sugars, and Karo and bring to a boil, stirring. Add the fruit mixture, ginger, salt, mustard seeds, onion, chiles, garlic, 5-spice, and the skinned bell peppers. Simmer, covered, for five minutes then simmer uncovered for one hour, stirring every so often.
- With a food processor, pulse the mixture for a couple of seconds (this has to be done in batches; process a little longer if you like a less- textured sauce). Return to the kettle and boil gently, stirring, until the sauce has thickened, about 15 minutes (the sauce will thicken some more as it cools).
- Ladle into sterilized jars, either half-pint or pint. Process in a boiling water bath for 10 minutes (for half-pint jars) or 15 minutes (for pint jars). Allow to age in the jar for 2 to 4 weeks before using.