Plum Chutney - cooking recipe

Ingredients

2 quarts Italian plums
3 cups cranberries
6 large jalapeno peppers
1 cup minced fresh ginger
1 cup water
2 cups sugar
1 cup vinegar
1 teaspoon cumin
1 teaspoon whole cardamom pod
12 kaffir lime leaves

Preparation

Wash, pit and chop the plums.
Wearing gloves, stem, seed and chop the peppers.
Put the plums, cranberries and peppers in a large kettle.
Add the ginger, peeled and grated.
Add the water, sugar, vinegar and spices.
Put the jars into a large canning kettle, and cover with water to an inch above the tops of the jars.
Bring to a boil and boil for 10 minutes to sterilize.
Simmer the fruit mixture until thickened, about 20 minutes.
Remove the keffir lime leaves and cardamom.
Pack into hot sterilized jars and seal with lids sterilized according to the manufacturers instructions.
(Generally, boil for 5 minutes.) Boiling water process 15 minutes.