5 quarts very ripe plums, pitted, or as needed, 4 cloves garlic, pressed, 1 onion, finely chopped, 6 cups white sugar, ½ cup apple cider vinegar, 2 tablespoons Southwest chipotle seasoning, 1 tablespoon roasted garlic seasoning, 1 jalapeno pepper, finely chopped (remove seeds for milder flavor if desired), 7 teaspoons salt, 1 teaspoon liquid smoke flavoring, 8 half-pint canning jars with lids and rings
Instructions
Squeeze plums through a colander to collect 8 cups of juice, discarding the pulp. Simmer 3/4 cup of the juice with onion and garlic for 5 minutes, then combine with the remaining juice, sugar, vinegar, seasonings, jalapeno, salt, and liquid smoke in a large pot. Boil the mixture, then reduce heat and simmer for 1 1/2 hours until thickened. Ladle the hot sauce into sterilized jars, remove air bubbles, and seal with lids and rings. Process the jars in a boiling water bath for 10 minutes, then let them cool completely on a protected surface before checking the seals and storing in a cool, dark place.
Nutrition
Total Fat 0g 0%, Sodium 179mg 8%, Total Carbohydrate 13g 5%, Dietary Fiber 0g 1%, Total Sugars 12g, Protein 0g, Vitamin C 3mg 14%, Calcium 2mg 0%, Iron 0mg 1%, Potassium 45mg 1%
