Chinese Style Plum Sauce

In large saucepan, combine peaches and plums with 3 cups (750 mL) vinegar. Bring to a boil; reduce heat and simmer for about 25 minutes or until fruit is very soft. Meanwhile, lightly brush bell peppers with oil. Place peppers on baking sheet and broil, turning several times, until skin is charred, about 15 to 20 minutes. Drop peppers in a brown paper bag, roll the top shut, and let stand until they are cool enough to handle. Peel peppers, remove core and seeds. Coarsely chop peppers. In another saucepan, bring remaioning 1 cup (250 mL) vinegar, granulated and brown sugars to a boil, stirring to dissolve the sugars. Add peach mixture, roasted bell peppers, serrano peppers, ginger, garlic, onion, sherry, salt, mustard seed and cinnamon stick. Bring to boil; reduce heat and simmer for 45 minutes, stirring occasionally. Remove and discard cinnamon stick. Puree mixture in food processor in batches, until smooth. Return mixture to saucepan and simmer for 10 to 15 minutes or until slightly thickened. Ladle plum sauce into hot sterilized jars, leaving 1/4 inch (5-mm) headspace. Wipe rims clean. Adjust lids according to manufacturer's instructions. Process in boiling water bath for 10 minutes. Remove jars from boiling water. cool, label and store. Makes 11 (250 mL) jars Note: To toast mustard seeds, put in frying pan over medium heat for 1 minute or until lightly toasted, stirring frequently.