4 pounds of purple prune plums 2 pounds of Bartlett pears 1 pound of seedless raisins 1 tablespoon of grated lemon rind 1/4 cup of lemon juice 2 1/2 tablespoons of grated orange rind 1/2 cup of orange juice 1 1/2 pounds of light brown sugar 1/2 cup of cider vinegar 1 teaspoon of salt 1 tablespoon of ground cinnamon 2 teaspoons of ground cloves 1 teaspoon of ground nutmeg 1/2 teaspoon of ground allspice
Quarter and pit purple prune plums. Core and dice unpeeled pears. Combine fruits with remaining ingredients in large kettle. Bring to boiling. Reduce heat, cover and simmer 30 seconds. Remove cover and simmer 1 hour until slightly thickened, stirring from time to time. Ladle hot mixture to within 1/8 inch of top of hot sterilized jars, wipe off anything spilled on tops or threads of jars with clean, damp cloth. Put sterilized lids on jars, screw sterilized bands tight. As each jar is filled, stand it on rack in a canner full of hot, not boiling water. Water should cover jars 1 to 2 inches. Put cover on canner, bring water to a boil. Process jars in boiling water bath 25 minutes. Remove jars from canner. Let cool for about 12 hours. Remove bans, test for seal. If dome of lid is down or stays down when pressed, the jar is properly sealed, Label. Store in cool, dark, dry place. Makes 6 pints
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