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2 medium papayas
6 firm bananas
3 cups brown sugar
1 pound seedless raisins
2 cups white wine vinegar
2 whole cloves
4 tablespoons salt
2 1/2 cups crushed pineapple
1 teaspoon ground allspice
6 garlic cloves -- mashed
1 cup almonds or macadamia nuts -- blanched
4 tablespoons dried red chilies -- ground
Pare the papayas and cut into pieces. Simmer sugar and vinegar together for about 20 minutes to form a syrup. Add the salt and all other ingredients. Simmer in a heavy kettle, stirring constantly, for about 1 hour, or until papaya is soft and the mixture is as thick as jam.
Seal in hot sterilized jars. Let stand for some days before using.
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