Yield: 8 cups

Ingredients:
 

1 pound plums, halved and pitted
1 pound apricots, halved and pitted
1-1/4 cups cider vinegar
3/4 cup water

1 cup cider vinegar
1 cup firmly packed brown sugar
1 cup white sugar
1/2 cup lemon juice

1/4 cup chopped ginger
1 small onion, sliced
1 Serrano pepper (or more), seeded and chopped
2 small garlic cloves, sliced
4 teaspoons salt
1 tablespoon mustard seed, toasted
1 cinnamon stick

Directions:

Combine plums, apricots, cider vinegar and water. Cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.

Combine the cider vinegar, brown sugar, white sugar and lemon juice. Boil for 10 minutes.

Combine the chopped ginger, onion, pepper, garlic cloves, salt, mustard seed and cinnamon stick.

Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon.

Puree in food processor. Return to kettle and simmer until thick.

Transfer to sterilized mason jar, cap loosely and let cool.

Tighten caps and let stand in dark at least 2 weeks.