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Because of the acid (tomatoes and vinegar) this should keep for 4-6 months in the fridge, but you can freeze it if you want it to last longer. You could always also do traditional canning to preserve it.

Plum BBQ Sauce
Yields 3 cups

1 tablespoon extra virgin olive oil
1 large onion, diced, about 1 1/2 cups
1 1/4 pounds plums, pitted and chopped
1 large tomato, peeled, seeded and diced, about 1 cup
2 tablespoons balsamic vinegar
1 tablespoon molasses
1 tablespoon brown sugar
2 tablespoons ketchup
1/2 teaspoon salt

Heat olive oil in a saucepan over medium high heat and add onion; cook until slightly softened, about 3 minutes. Add remaining ingredients, bring to a boil, and simmer, uncovered, for about an hour. Puree using a stick blender and pour into a covered container to store in the refrigerator for up to 4 months. Variation: If you want a pure plum flavor, skip the tomato and ketchup, and add a little mustard and some ginger.