![](https://cdn.statically.io/img/www.allrecipes.com/thmb/XGh3v0S1Mn-t72thvXf_OpuzNV8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1043788-0c3edab9fc164c3ba7778834a3515b6f.jpg)
Ingredients
-
10 cups peeled, cored, and roughly chopped tart apples
-
10 cups pitted and halved fresh prune plums
-
5 cups chopped onions
-
6 cups malt vinegar
-
5 cups white sugar
-
½ cup salt
-
½ cup Worcestershire sauce
-
4 cloves garlic, minced
-
2 teaspoons ground ginger
-
2 teaspoons ground nutmeg
-
2 teaspoons ground allspice
-
2 teaspoons ground cayenne pepper
-
15 half-pint canning jars with lids and rings
Directions
-
Working in batches, place the apples, plums and onions into the work bowl of a food processor, and grind until fine. Transfer the ground fruit and onions into a large pot, and stir in the malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until the mixture is well combined. Bring to a simmer over low heat, and simmer until brown and thickened, about 3 to 4 hours.
-
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
-
Place a rack in the bottom of a large stockpot, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
-
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts (per serving)
32 | Calories |
0g | Fat |
8g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 200 | |
Calories 32 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 9mg | 0% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 0g | 1% |
Total Sugars 7g | |
Protein 0g | 0% |
Vitamin C 2mg | 3% |
Calcium 4mg | 0% |
Iron 0mg | 1% |
Potassium 39mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.