Plum Chutney Recipe

The best plum chutney:

12 cups sliced plums (I used Italian prune plums from our tree)
1/2 - 1 finely chopped green pepper (I prefer the larger amt)
1 1/2 cups raisins
4 cups sugar
3/4 cup grated ginger - I freeze my ginger root so I can take it out and grate it easily when needed
3 cups vinegar
1/2 tsp salt
3 or 4 cinnamon sticks
1/2 tsp whole cloves
1/2 tsp whole allspice

Combine all ingredients except spices.  Tie up the cloves, allspice, and cinnamon in a double layer of cheesecloth or just put the cinnamon sticks in the pot and put the cloves and allspice in a tea ball.  Tie a string on the tea ball and let it into the mixture.  Tie end of string on the handle of the pot.  Bring it all to a boil, stirring frequently, unless you want to spend lots of time scrubbing the pot later.  Turn heat down and simmer for about 2 hours. 
Prepare clean jars and clean tops!  
Remove cinnamon, cloves, and allspice.  Fill the jars.  Cool and store.

Cleaning the jars - I put the jars in the dishwasher.  The lids, I put in a large stainless steel pot and pour boiling water on top.  Cover the lids completely with water and bring to a boil.  Simmer till time to use them.  I got a nifty little gadget with a magnet on top to lift the lids out of the boiling water. 

This should make at least 8 pints of chutney.