Combine plums and water in a heavy 8 to
10-quart pan. Bring to a boil over medium-high heat, stirring
often. Reduce heat, cover, and simmer, stirring often, until
apples are soft, about 30 minutes.
Whirl a portion of the cooked plums at
a time in a food processor or blender until smooth. Return to
pan and add the sugar and cinnamon, if desired; bring to a boil.
Fill hot, sterilized jars with hot sauce,
leaving 1/2-inch headspace. Gently run a narrow nonmetallic spatula
between sauce and jar sides to release air bubbles. Wipe rims
and threads of jars clean; top with scalded lids, then firmly
screw on bands.
Place jars, slightly apart, on a rack
in a boiling water canner or other deep pan half-full of hot
water. Add more hot water to cover jars by 1 to 2-inches.
Bring water to a simmer; then cover and
simmer for 15 minutes for pints, 20 minutes for quarts. Lift
out jars and let cool on a towel away from drafts. Test seal
of each jar by pressing lid; if it pops when pressed, there's
no seal. Store unsealed sauce in the refrigerator and use within
1 month.
If you like, you may omit processing and
ladle sauce into freezer containers, leaving 1/2-inch headspace
for pints, 1-inch headspace for quarts. Apply lids; then freeze
for up to 1 year or refrigerate for up to 1 month.
Makes about 6 pints or 3 quarts.
* Use plums such as Laroda, Nubiana or
Santa Rosa.
