Plum Relish

The rest of those green plums were just sitting there, not getting any sweeter so I had to either cook with them or throw them away.  This is what I ended up with and it is so delicious that I am serving it at Thanksgiving in place of Cranberry Sauce.
When I was a kid, we canned alot of fruits and vegetables.  It was always a big commitment of resources but the food lasted through the winter.  This  uses limited amounts of ingredients and less time and money is invested.  The end result is just as delicious. You can refrigerate this up to a month,(so far).  Mine is still good.

Enough peeled, pitted, and chopped plums and pears to make 4 Cups
1 Cup of Vinegar
1 Cup of Sugar
1 small Onion, chopped
1 teaspoon Ground Ginger
1/2 teaspoon Ground Cloves
1/2 teaspoon Garlic powder
2 teaspoons Salt
Sprinkle of Crushed Red Pepper

Combine all ingredients in a very large stock pot and cook over very low heat.  Stirring regularly. Continue cooking until the liquid is reduced to a consistancy of jelly.  Remove from pot and store in an airtight container in the refrigerator.

Enjoy!

Deloris