Plum-Pear-Cranberry Chutney

• 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

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 250u0b0F 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.

plums, fresh pears, cranberries, green pepper, raisins, granulated sugar, ginger, white vinegar, cayenne pepper, salt, whole allspice, whole cloves, cinnamon

Taken from www.food.com/recipe/plum-pear-cranberry-chutney-494523 (may not work)