Rhubarb Relish - cooking recipe

Ingredients

8 cups chopped rhubarb
4 cups chopped onions
4 1/2 cups brown sugar
1 1/2 teaspoons whole cloves
1 1/2 teaspoons allspice
1 teaspoon salt
1 1/2 teaspoons cups white vinegar

Preparation

Cook for 1 1/2 hours on low/med heat, until thick. Pour into sterilized canning bottles and use sterilized tops as well.
When I make this I usually get 3 half pint bottles, with a bit left over.
If you don't want to can this relish it could stay in the fridge, but I'm not sure for how long.
Enjoy!