Rhubarb Chutney (Marie)

8 cups sliced Rhubarb
7 cups diced onion
2 1/2 cups golden seedless raisins
7 cups of light brown sugar ( I only put 4 cups )
1 cup cider vinegar
2 T. salt
2 tsp cinnamon
2 tsp ginger
1 tsp cloves
1/2 tsp cayenne---I didn't put that in mine

1. Combine all ingredients in a heavy saucepan. Cook slowly until desired consistency, about 30 minutes.

2. Pack into Hot, sterile jars, seal Process 5 min. makes 3 pints....I guess I didn't cook mine down as much I got 6 pints! I didn't process mine in a cooker either, just did it like I do for jam or chili sauce. Recipe from Amy Wheelis Stoudsburg Ward PA