Ingredients:

100g butter
2 large brown onions, peeled and roughly chopped
8 cloves garlic, peeled and roughly chopped
1kg yellow peaches, peeled and seeded
750g plums, peeled and seeded
500g tomatoes, peeled and seeded
4 birds-eye chillies, seeds and stems removed
½ cup malt vinegar
½ cup white vinegar
1 cup brown sugar
½ cup dark rum
2 tbsp fish sauce
½ cup dijon mustard
1 tbsp sea salt

Borrowed from Adam Liaw at goodfood

Serves: About 2 litres
Preparation time: 1 - 2 hours

Method:

Heat the butter in a large saucepan and fry onion and garlic until softened, about 5 minutes.

Add remaining ingredients and simmer, covered, for 30 minutes until the fruit has softened.

Purée the sauce in batches to a smooth consistency.

This can be bottled as is, but if you want a more concentrated flavour, return the puréed sauce to a saucepan and simmer, stirring regularly, for another 30 minutes, until thickened.

Transfer to clean, sterilised jars or bottles.

Label them and they're ready to give away as gifts

Contributor: Cam