New Zealand Plum Sauce(Use For Basting Meat) - cooking recipe

Ingredients

6 lb. plums, pitted
4 1/2 c. sugar
4 c. white vinegar
2 tsp. black pepper
2 tsp. ground mace
6 tsp. salt (noniodized)
2 tsp. ground ginger
2 tsp. cloves
10 to 14 buds garlic
1 tsp. cayenne (if you like it hot)

Preparation

Boil until tender.
Strain and bottle; the sauce doesn't have to be pressure sealed.
Use brown or green bottles.
Pour in liquid and screw on cap.
Store in dark place.
The longer it stands or is stored the better the taste.
If you have a blender, put the pitted plums through the blender and omit the strain.