3 md Bell pepper, red
2 1/2 lb Apricots; stoned &
-quartered *
2 1/2 lb Plum, red; stoned &
-quartered *
5 1/2 c  Cider vinegar
2 1/2 c  ;Water
1 1/2 c  Sugar, white
2 c  Sugar, light brown
1/3 c  Karo, light
1/2 c  Ginger, fresh; peeled &
-chopped
2 tb Salt, kosher
1/4 c  Mustard seeds; toasted
1 md Onion; quartered
2    Chile serrano; seeded &
-diced
5    Garlic clove; minced
1    Cinnamon stick

* weight before preparation

Roast the peppers to remove skin; quarter lengthwise and devein. Set aside.

Combine the apricots, plums, three cups of vinegar and water in a large
non-reactive kettle and simmer until soft; about 25 minutes. Remove from
heat and set aside.

In another non-reactive kettle, this one very large, combine the remaining
vinegar, sugars, and Karo and bring to a boil, stirring. Add the fruit
mixture, ginger, salt, mustard seeds, onion, chiles, garlic, cinnamon, and
the skinned bell peppers. Simmer, covered, for five minutes then simmer
uncovered for one hour, stirring every so often. Remove the cinnamon stick.

With a food processor, pulse the mixture for a couple of seconds (this has
to be done in batches; process a little longer if you like a less- textured
sauce). Return to the kettle and boil gently, stirring, until the sauce has
thickened, about 15 minutes (the sauce will thicken some more as it cools).

Ladle into sterilized jars, either half-pint or pint. Process in a boiling
water bath for 10 minutes (for half-pint jars) or 15 minutes (for pint
jars). Allow to age in the jar for 2 to 4 weeks before using.

— Better than Store-Bought
Witty & Colchie