Plum Chutney

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.

No additional tips available.