Plum Sauce

From 1922:

Six pounds dark plums 2 lb. light brown sugar, 3 lb. vinegar, one teaspoonful cayenne pepper, half tablespoonful salt, ½ oz. cloves, ½ oz. allspice, and a small handful of whole ginger, well bruised. Put all the ingredients into a preserving pan, bring them slowly to the boil, boil until the stones are quite free, then strain through a colander, and bottle when cold.