Plum Chutney

• 2 1/2 pounds Italian prune plums
• 1 cup packed light brown sugar
• 1 tablespoon minced peeled fresh gingerroot
• 1 large garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground allspice
• 1/2 cup white-wine vinegar
• 1/2 cup fresh lime juice

1. Sterilize four 8-ounce Mason-type jars.
2. Quarter and pit plums and cut into 1/4-inch pieces.
3. In a 2-quart heavy saucepan stir together plums and remaining ingredients and bring to a boil over moderate heat.
4. Lower heat and simmer mixture, stirring occasionally, 15 minutes.
5. Pour chutney into jars.
6. Wipe rims with a dampened cloth and seal jars with lids.
7. Put jars in a water-bath canner or on a rack set in a deep kettle.
8. Cover jars with hot water by 2 inches and boil, covered, 5 minutes.
9. Transfer jars with tongs to a rack and cool completely.
10. Store chutney in a cool, dark place.

italian prune plums, brown sugar, gingerroot, garlic, salt, paprika, ground coriander seeds, ground allspice, whitewine vinegar, lime juice

Taken from www.epicurious.com/recipes/food/views/plum-chutney-100778 (may not work)