Plum Sauce - cooking recipe

Ingredients

3 red bell peppers
2 lbs ripe peaches or 2 lbs ripe apricots, pitted and sliced
2 lbs plums, pitted and sliced
4 cups cider vinegar
2 cups water
1 cup white sugar
1 3/4 cups packed brown sugar
1/3 cup light corn syrup
6 cloves garlic, minced
6 teaspoons minced gingerroot
1 1/2 teaspoons kosher salt
1 small onion, chopped
2 dried hot chili peppers, crushed (take out seeds if you like)
1 cinnamon stick, broken in half (around 6 inches long)

Preparation

Roast and peel peppers.
Remove seeds and set aside.
Simmer peaches and plums with 2 cups of the vinegar until fruit is tender-about 30 min.
Remove from heat.
In another large pot combine the remaining 2 cups vinegar, sugars and corn syrup.
Bring to a boil.
Add the fruit mixture, bell peppers and remaining ingredients.
Cover and simmer for about 10 minutes.
Remove lid and simmer for 1 hour.
Stir occasionally.
Remove the cinnamon sticks.
Puree mixture in a food processor.
Return to pot and bring to a boil.
Boil until thick-around 15 min.
Ladle into hot sterile jars leaving 1/2 inch head space.
Process in a boiling water bath 10 minutes.