Fresh Pear, Nectarine, and Mango Chutney

5 cups ripe, pared pears, cut into chunks
4 cups ripe, peeled nectarines, cut into chunks
1 cup ripe, peeled fresh mango, cut into chunks
1/2 cup finely chopped sweet red pepper (NOT hot pepper)
2-1/2 cups raisins
4 cups sugar
1 cup crystallized ginger, diced
3 cups apple cider vinegar
1/2 tsp salt
1/2 tsp whole cloves
1/2 tsp whole allspice
3 3-inch cinnamon sticks

Tie the cloves, allspice, and cinnamon into a small bag made of cheesecloth. Put everything into a large pot and bring to a boil. Reduce heat and simmer, uncovered (stirring once in a while), for about two hours until really thick and dark (don't let it burn!). Pour into sterilized canning jars and seal using the directions that come with Ball or Kerr jars. If you are so inclined, process in a hot water bath for 10 minutes. If you don't, make sure you are meticulous about handling and using sterilized equipment.

Yield: 8 to 9 cups