Spicy plum sauce

• 1.5 kg plums, pitted
• 2 cups soft brown sugar
• 1 tsp nutmeg
• ½ tsp 5 spice powder
• ½ tsp ground cloves
• 2 cups Malt Vinegar
• 1 med onion, roughly chopped
• 25 g garlic peeled
• 1 small red chilli with seeds removed (optional)
• 1 ½ tsp salt

• Put all ingredients into a preserving pan (or a heavy bottom pot large enough to hold everything)
• Bring to the boil, making sure you stir frequently to prevent the bottom from sticking.
• Continue boiling steadily till the fruit reduces to a pulp.
• Transfer to a blender or food processor and blend till smooth (if you haven't a blender or food processor, press through a coarse sieve)
• Return to the pot and boil for a further 3 - 4 minutes or until the desired consistency is reached.
• Pour into sterilised bottles and seal.

Makes about 1 litre