Step 1: In a saucepan over medium low het, heat the olive oil and then add the onion and cook for 5 minutes or until soft. Stir in chilis and garlic and cook for 5 more minutes.
Step 2: Stir in plums and vinegar and cook for 10 minutes, removing the skins are they separate from the fruit. Stir in sugar and cook, stirring frequently for 30-40 minutes or until temperature reaches 220 degrees F on a candy thermometer. Serve with ham hock fritters or transfer to plastic containers, cover and refrigerate for up to 2 weeks.
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