Makes 1.25 litres
2kg Black Doris plums
4 x onions
2 1/2 cups malt vinegar
2 tsp salt
1 1/2 cups raw sugar
2 tsp mustard seeds
1/2 cup water
1 Tbs grated fresh ginger
24 whole cloves
4cm piece cinnamon stick
12 allspice berries
12 pepper corns
In a large non aluminium saucepan combine chopped plums, chopped onions & water. Cook until tender. Tie mustard seeds, ginger, cinnamon, peppercorns, all spice and cloves in a cheese cloth and add with rest of ingredients in a pan. Cook uncovered until mushy and then pass through a colander or food processor. Simmer until sauce thickens. Pack in jars and seal.