Plum and Rhubarb Sauce

Finally a day to myself and my master plan for making a Plum Sauce can come to fruition.

Instead of putting this into bottles I have processed this in jar for 2 reasons.  Firstly, space.  I have the worlds smallest kitchen and with that comes a distinct lack of storage space.  Jars will allow me to fill the space in the pantry that is usually wasted on each shelf.  Secondly, ease of use.  True the bottle method would mean easier to pour and with jars, spooning becomes the order of the day.  But that also means that there is better control, its much easier to clean and also I have several dozen spare jars but only one bottle.

The amount of chili flakes is always a user discretion option.  "Crikey, me likey spicey" so I am more inclined to zing it up.  I would usually double this amount if it were just for me.

Ingredients

1.6 kg plums, pitted and quartered
250 grams rhubarb sliced 1cm 
1 small onion diced
1 clove garlic, minced
700 grams sugar
500 mls cider vinegar
1 tablespoon ground ginger
1 tablespoon ground mustard
1 teaspoon ground cinnamon
1 teaspoon crushed red flakes or 1/2 teaspoon ground chili
1/2 teaspoon ground cloves
1 star anise

Method.

In a food processor,  process the plums in batches until smooth.  Meanwhile slowly saute the onion and garlic until soft.  Add the plum puree and the remaining ingredients and bring to a boil.  Reduce to a simmer and cook slowly for 60-90 minutes or until the mixture is reduce by a third.

Ladle the hot mixture into hot jars to prevent cracking, leaving about 1/2cm airspace.  Adjust the lids and then process in a water bath for 15 minutes.

Stand on a wire rack to cool completely.