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A sweet and spicy apple chutney made with golden syrup.
2.75kg cooking apples
1kg onions
300ml water
40g salt
40g ground ginger
15g ground cinnamon
1/4 teaspoon cayenne pepper
1.15 litres vinegar
1kg sugar
450g golden syrup
Finely chop the apples and onions and bring them to the boil in a preserving pan with the water.
Simmer for 20 minutes, then add the salt, spices and half the vinegar.
Continue to cook until the apples and onions are soft.
Add the sugar, syrup and remaining vinegar to the pan and stir until the sugar has dissolved.
Bring to the boil, then reduce the heat and simmer until it reaches the desired thickness, this may take some hours.
Stir frequently in the later stages to stop the chutney burning on the bottom of the pan.
Pot in sterilised jars.
This recipe is adapted from the one in the Home Preservation of Fruit and Vegetables.
See her for a blog post about making the apple chutney recipe.
