Plum Barbecue Sauce

Ingredients

2.2kg plums (weight with pips removed – roughly chopped

250g onions (peeled weight) – diced

1kg sugar

1 litre cider vinegar

1 tablespoon salt

5 teaspoons ground cloves

1 teaspoon ground ginger

1 teaspoon smoked paprika

½ teaspoon ground allspice

Method

Place all ingredients in a large saucepan.  Bring to the boil, stirring occasionally.

Reduce heat and then cook over medium-low heat for one hour.  Strain through a mouli or sieve (the latter is a bit tedious), pushing through as much pulp as possible.

Return mixture to the heat and simmer until it reaches a sauce-like consistency, keeping in mind that it will thicken a little on standing.

Pour into warm, sterilised jars or bottles and seal immediately. Store in a cool, dry, dark place for up to 12 months