Ingredients:

  • 2 lbs black plums, pitted and quartered
  • 1 medium yellow onion, finely diced
  • 2 tbsp fresh ginger, peeled and minced
  • 3 cloves garlic, minced
  • 1/2 cup raisins
  • 1 1/2 cups muscovado sugar
  • 1 cup apple cider vinegar
  • 1/4 cup cider vinegar
  • 1 cinnamon stick
  • 4 whole cloves
  • 1/2 tsp red chili flakes
  • 1 tsp sea salt

Instructions:

  1. Combine the quartered plums, diced onion, minced ginger, and garlic in a large heavy-bottomed pot. Stir in the raisins and salt.
  2. Pour in the apple cider vinegar and cider vinegar. Add the muscovado sugar, cinnamon stick, cloves, and chili flakes.
  3. Stir over medium heat until the sugar has completely dissolved and the mixture begins to bubble gently.
  4. Lower the heat to a simmer and cook uncovered for approximately 90 minutes, stirring occasionally, until the liquid is thick and syrupy and the plums are translucent and mahogany-colored.
  5. Remove the cinnamon stick and whole cloves. Optionally, lightly mash a few plum quarters with a spoon for a smoother consistency.
  6. Allow the mixture to cool slightly before transferring it to sterilized glass canning jars.