Plum Chutney

Directions

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