Pear Chutney

3 cups cider vinegar
2 pounds brown sugar
6 pounds firm pears, cored, peeled and chopped
2 medium onions, chopped
2 cups golden raisins
1/2 cup diced preserved ginger or
    3 tablespoons chopped fresh ginger root
2 cloves garlic, minced
1 teaspoon cayenne pepper
4 teaspoons salt
1 teaspoon cinnamon
1 teaspoon ground cloves
4 teaspoons mustard seed

In a large, heavy kettle, bring vinegar and sugar to a boil and stir until sugar dissolves. Add all remaining ingredients and bring back to a gentle boil. Lower heat and simmer, uncovered, over very low heat, stirring occasionally. Chutney should be thick and will take 1 1/2 hours or longer to reach correct consistency. Pour into sterilized jars and seal. Store in a cool place.