Plum barbecue sauce

 
                            Plum Barbecue Sauce
 
 Recipe By     : Canning by Sue & Bill Deeming (HPBooks)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      pounds        red plums
    4      cups          red wine
    2      cups          onions -- chopped
    4      cloves        garlic -- minced
    1      medium        lemon
    2      cups          tomato sauce
    1      cup           molasses
    1      cup           brown sugar -- packed
    2      tablespoons   worcestershire sauce
    2      tablespoons   prepared mustard
      1/2  cup           red-wine vinegar
    2      teaspoons     salt
    1      teaspoon      coarsely ground pepper
 
 Wash and pit plums.  In a 6-quart pot, combine plums, wine, onions and
 garlic.  Scrub lemon under running water.  Slice crosswise.  Add to plum
 mixture.  Stirring frequently, cook over medium-high heat until mixture
 is syrupy.  Remove and discard lemon slices.  Puree plum mixture in a
 blender or food processor.  Return puree to pot.  Add remaining
 ingredients.  Bring back to a boil.  Stirring frequently, simmer over low
 heat until thickened, about 1 hour.  Wash six 1/2-pint jars in hot soapy
 water; rinse.  Keep hot until needed.  Prepare lids as manufacturer
 directs.  Ladle into 1 hot jar at a time, leaving 1/4 inch headspace. 
 Release trapped air.  Wipe rim of jar with a clean damp cloth.  Attach
 lid.  Place in canner.  Fill and close remaining jars.  Process in a
 boiling-water bath for 20 munutes.
 
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 NOTES : Use this barbecue sauce on grilled Cornish hens.