2 lb. plums
1 lb. carrots
1 c. vinegar
1 lb. brown sugar
1/4 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. ground ginger
1 lb. dates, pitted and chopped

Pit and cut up plums; crack a few pits and take out the kernels. Grate carrots. Add the plums, kernels and carrots to the vinegar and boil steadily until soft, 40 minutes. Then add the sugar, cayenne pepper, salt, ground ginger and dates and boil for about 30 minutes or until thick. Pour into hot jars and seal.