Ingredients
2 pounds plums, pitted and chopped
1/2 cup diced Garnet yam (i.e., orange flesh) *
1/2 cup chopped yellow onion
1/2 cup apple cider vinegar
3/4 cup light brown sugar
1/4 cup soy sauce
2 tbsp honey
2 tbsp grated fresh ginger
2 cloves garlic
1 tsp sea salt
For the Spice Mixture:
2 whole star anise
1/2 tsp black pepper
1/4 tsp whole fennel seeds
1 tsp 5 Spice pdr
*Garnet yams are actually 
Preparations Place all the ingredients except for the spice mixture in a medium-sized pot and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 30 minutes. Use an immersion blender or transfer to a blender to puree until smooth (then return to pot). Place the whole spices (skip if using store-bought five spice powder) in a small dry pan and toast over medium-high heat just until fragrant. Be careful not to scorch the spices or they will taste bitter. Let the spices cool and then place the whole spices in a piece of cheesecloth tied shut with string or in a tea sachet. Do the same if using store-bought ground five spice powder. Place the spice packet in the pot with the plum sauce and continue to simmer uncovered for 25-45 minutes until the sauce is thickened to the desired consistency. Discard the spice packet. Let the sauce cool. Store in the fridge in an airtight non-reactive container. Will keep for up to 2 weeks. CANNING INSTRUCTIONS: Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes. Turn off the heat and let sit for 5 minutes. Remove the jars and let sit undisturbed for 24 hours then check the seals. Will keep in a dark, cool place for at least a year.
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