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.