Plum Chutney
Makes 10 - 12 eight-ounce jars

10 cups chopped purple plums
4 cups cider vinegar
6 cups brown sugar
1 cup chopped preserved ginger
The following dried spices tied up in cheesecloth:
3 cinnamon sticks
8-10 whole cloves
8-10 whole allspice
6 cardamom pods
1 tbsp Chinese chili bean paste


Put the ingredients in a large nonreactive pot. Simmer until thick, approximately 1-2 hours, depending on how ripe the plums are. When thick, pour into hot, sterilized jars. Make sure the covers are on securely but not too tight. Process in a boiling water bath for 10 minutes. Remove from water. Tighten covers. Allow to cool. Store in a cool location.

-Joan Hassol, Well Preserved: A Jam Making Hymnal