Spicy Rhubarb Chutney - cooking recipe

Ingredients

Part 1
2 cups packed brown sugar
1 1/2 cups cider vinegar
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon ground allspice
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
Part 2
6 cups rhubarb, cut in 1/2 inch pieces
3 small jalapenos, with seeds minced
2 teaspoons minced ginger
3 teaspoons minced garlic
1 cup chopped onion
1 cup golden raisin

Preparation

In a large heavy saucepan combine the ingredients of part 1.
Bring to a boil and stir to dissolve sugar.
Add the ingredients of part 2.
Bring back to a boil, reduce heat and simmer until thick, stirring often, about 1-1 1/2 hours .
Ladle into clean hot jars leaving 1/2 inch head space and process in a boiling water bath canner for 10 minutes.