Black Doris Plum Sauce

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.