Wild Plum Chutney

3-1/2 cups purple plums, seeds removed
1 cup brown sugar
1 cup sugar
3/4 cup cider vinegar
1 cup golden seedless raisins
2 teaspoons salt
1/3 cup chopped onion
1 clove garlic, minced
2 teaspoons mustard seed
3 Tablespoons chopped crystallized ginger
3/4 teaspoon cayenne

A good way to use the abundant harvest of wild plums in the Castle gardens. Combine sugars and vinegar and bring to a boil stirring until sugars dissolve. Add remaining ingredients, mix well and bring to a boil. Reduce heat and cook gently 45 to 50 minutes, stirring to keep from scorching, until thickened. Pour into hot sterilized jars and seal.

Makes: 4 half-pints.