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 (or more) serrano chile seeded and chopped
2 small garlic cloves sliced
4 teaspoons salt
1 tablespoon mustard seed toasted
1 cinnamon stick
Instructions
Combine first four ingredients and cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes. In a separate pan, combine next four ingredients and boil for 10 minutes. Combine the first two mixtures with the ramaining ingredients and simmer for 45 minutes.
Remove cinnamon. Puree in food processor. Return to pot and simmer until thick. Transfer to sterilized canning jar, cap loosely, and let cool. Tighten caps and let stand in dark at least 2 weeks.
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