This is from Katie, who used to post here. Have not seen her here for some time. I used the recipe from the Ball Blue Book. It is good. My daughter and grandson love it for chicken strips. I have not looked to compare the recipes yet.
Asian Plum Sauce

Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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8 cups pitted and chopped plums
1 3/4 cups packed dark brown sugar*
1/2 cup white sugar
2/3 cup cider vinegar
1/2 cup finely chopped onion
1 medium jalapeno pepper -- finely chopped*
4 teaspoons mustard seed
2 teaspoons salt
6 cloves garlic -- minced
2 tablespoons minced ginger -- or 1 tbsp. powdered ginger*

Bring all ingredients except plums to a boil in a non-aluminum pan. Stir in plums. Simmer until thick, stirring often. Mash with a potato masher or blend if you want a smoother sauce.

To can: Fill hot, clean jars with hot sauce, leaving 1/4" headspace. Wipe rims, adjust lids and process in a boiling water bath for 20 minutes at 0-1000 ft., 25 minutes, 1001-6000 ft., or 30 minutes, above 6000 ft. Makes about 6 half pints.

This sauce is great for dipping, as a grilling sauce, or brushed on baked pork chops or chicken.

Source:
"my own recipe, adapted from the Ball Blue Book"
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NOTES : *Katies notes: This is the mild version...We like it spicy, so I use more jalapeno and don't remove the seeds and ribs. I also use 1/4-1/2 cup minced ginger. The amount of sugar added depends on your plums.

Linda Lou, watch that sugar!

Ken, I don't eat the sauce any more. I have it for my kids. I am being careful about my foods. I keep giving away all my high sugar canned foods. Switching to Splenda.