Prune Plum Chutney (for canning)

1 1⁄4 cups sugar
1 1⁄4 cups brown sugar
1 cup cider vinegar
1 1⁄2 cups dates, chopped
1 small onion, peeled and thinly sliced
1⁄3 cup minced peeled ginger
3-5 cloves garlic, peeled and minced
1 tablespoon salt
1/2 teaspoon ground mustard
1 teaspoon ground cloves
1/8 teaspoon cayenne
1-1/2 teaspoons red pepper flakes
1/2 teaspoon ground black pepper
4 lbs. Italian prune plums, peeled, pitted and quartered

Bring sugars and vinegar to a boil over medium heat. Stir in dates, onions, ginger, garlic, and spices. Bring to a simmer. Stir in plums. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until chutney is dark and thick, about 3 3⁄4 hours.

Makes enough for canning about five half pint jars.