1 large red pepper, roasted
1/2 pound apricots, quartered and pitted
3/4 pound plums, quartered and pitted
1 1/3 cups apple cider vinegar
2/3 cup water
1/3 cup white sugar
2/3 cup water
1/2 cup dark brown sugar
2 tablespoon corn syrup
2 tablespoon fresh ginger, grated
1 teaspoon salt
1 tablespoon toasted black mustard seeds
4 scallions, white part only
1 teaspoon minced garlic
1/2 teaspoon ground cinnamon
Place all ingredients together in a large pot and bring to a boil. Turn to a simmer and cook covered for 30 minutes. Uncover and simmer for another hour. Puree in a food processor as much as desired; it is delicious both coarse and smooth. Remove your jars from the hot water and let them dry on a towel while you get your funnel, ladle and lids ready. Fill your jar up to within a � inch of the top, put on the lid and place on a rack in a large pot of boiling water. Boil for 10 to 15 minutes, remove and cool. You should hear the lid pop or feel that it is flat without any give. Store in a cool place that doesn't get a lot of direct sunlight. Once open; store in the refrigerator for 4 to 6 weeks.
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