Judy's Brown Sauce

Prepare the Fruit Base: In batches, process the apples, plums, and onions in a food processor until finely ground. (5-10 minutes)

Combine and Simmer: Transfer the mixture to a large, heavy-bottomed pot. Stir in the malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until thoroughly combined. Bring to a gentle simmer over low heat. (5 minutes)

Slow Simmer to Perfection: Allow the sauce to simmer, uncovered, for 3 to 4 hours, or until it has deepened in color and thickened to your desired consistency. Stir occasionally to prevent sticking. (3-4 hours)

Prepare Canning Jars: While the sauce simmers, sterilize the canning jars and lids in boiling water for at least 5 minutes. Keep them hot until ready to use. (10 minutes)

Jarring the Sauce: Carefully ladle the hot sauce into the sterilized jars, leaving 1/4 inch of headspace at the top. Remove any air bubbles by running a knife or spatula around the inside of the jar. (15 minutes)

Seal and Process: Wipe the rims of the jars clean with a damp paper towel. Place the lids on top and screw on the rings until fingertip-tight. (5 minutes)

Water Bath Processing: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat. Carefully lower the jars into the pot using a jar lifter, ensuring they are not touching. Add more boiling water if needed to cover the jars by at least 1 inch. (10 minutes)

Process for Preservation: Bring the water to a full rolling boil, cover the pot, and process for 10 minutes. (10 minutes)

Cool and Check Seals: Remove the jars from the stockpot and place them on a towel-lined surface to cool completely. As they cool, you should hear a popping sound as the lids seal. Once cool, check the seals by pressing on the center of each lid. If the lid doesn't flex, it's properly sealed. (2-3 hours)

Store: Store the sealed jars in a cool, dark place for up to 1 year.