Plum-Pear-Cranberry Chutney

Good with pork or poultry, and for gift giving.

• Ready In: 3 hrs 30 mins
• Yields: 20-24 half pints

Ingredients

• 5  lbs plums
• 3  medium fresh pears, peeled, cored and sliced
• 1  cup cranberries (fresh or frozen-no need to thaw)
• 1⁄2 cup green pepper, seeded and finely chopped
• 1 1⁄2 cups raisins
• 4  cups granulated sugar
• 1  cup crystallized ginger, chopped
• 3  cups white vinegar
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon whole allspice
• 1⁄2 teaspoon whole cloves
• 3  sticks cinnamon, three-inches each

Directions

1. Do not peel plums. Slice in half and remove pit.
2. In a large flat-bottom, non-aluminium kettle, stir together all ingredients except allspice, cloves and cinnamon. Tie these in a square of double-thick cheesecloth and add to mixture.
3. Heat mixture to boiling, stirring frequently. Reduce heat. Simmer 2 hours, stirring frequently, until chutney is thick and syrupy. Remove spice bag and discard.
4. Thirty minutes before end of cooking, prepare 1/2 pint jelly jars. Preheat oven to 250°F Wash jars in hot soapy water and rinse. Place on oven rack and keep warm until ready to fill.
5. Bring water in canner to a boil.
6. Using a ladle, fill jars to 1/4 inch of top. Wipe rims clean with a damp, clean cloth. Put lid on jar and tighten ring. Place jars in lifter rack and process in boiling water for 10 minutes. Remove jars to a wire rack and cool completely. Lids should pop. If any do not pop, store in refrigerator and use within a coouple of weeks.
7. Store sealed jars in a dark, cool place. Label with date.