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Soften the chilies in a bowl of very warm water for 30 minutes. Discard the water. Combine the chilies, onion, vinegar, cloves, allspice, garlic and gingre in a medium saucepan with 1 c water; brign to a boil over med-high heat, stirring occasionally. Reduce heat to med and simmer for 10 minutes. Add the plum jam and simmer for an additional 15 minutes, or until reduced by 1/3. Cool slightly and puree the contents of hte pan in a blender. If the sauce seems thin, return it to the pan and reduce until it has a thicker consistency. Cool and refrigerate in an airtight container. Sauce may be made up to 1 week in advance.
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