Recipe: Plum Steak and Burger Sauce (canning recipe)

I am sorry, but so far all I can find is this one with plums. I posted it anyway so you can take a look at it.

Plum Steak & Burger Sauce
Use this fruity sauce to baste grilled meats; or serve it with hearty cheese and onion sandwiches for a `pub' style lunch.

Ingredients
4 cups (1000ml) peeled, pitted and chopped plums
4 cups (1000 ml) peeled, pitted and chopped peaches
2 cups (500 ml) chopped apple
3 hot banana peppers, seeded and chopped
2 tbsp (25 ml) peeled and grated fresh gingerroot
2 tbsp (25 ml) finely chopped garlic
1 cups (375 ml) cider vinegar
3 cups (750 ml) sugar
1 tbsp (15 ml) ground cinnamon
1 tbsp (15 ml) dry hot mustard
1 tsp (5 ml) ground cloves
tsp (2 ml) allspice
2 tbsp (2 ml) mixed pickling spice

In a large stainless steel or enamel saucepan, combine plums, peaches, apple, peppers, gingerroot, garlic and vinegar. Bring to a boil; reduce heat and simmer 8 to 10 minutes or until fruit is tender. Transfer sauce to food processor and process until smooth (or process in small batches in blender).

Return pureed mixture to saucepan. Stir in sugar, cinnamon, mustard, cloves and allspice. Tie pickling spice in a large square of cheesecloth, creating a spice bag; add to pan. Bring to a boil; reduce heat and cook 35 to 45 minutes, stirring frequently until consistency is slightly thinner than ketchup. Discard spice bag.

Place 5 clean 250 or 236 ml mason jars in a boiling water canner; fill with water, bring to a rolling boil. Boil SNAP Lids 5 minutes-not longer-to soften sealing compound.

Ladle sauce into hot jars to within inch (0.5 cm) of top rim (head space). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center SNAP Lid on jar; apply screw band securely until fingertip tight. Do not overtighten. Place jar in canner. Repeat for remaining sauce.

Cover canner; return water to a boil. At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes.* Remove jars. Cool undisturbed 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

Makes about 5 - 250 or 236 ml jars.