MAKES 2 large, 10 small jars
• 550g caster sugar
• 200g soft brown sugar
• 900ml cider vinegar
• 1 tsp salt
• 2 tbsp mustard seeds
• 1 tsp chilli flakes
• 1 tsp ground nutmeg
• 1 tsp ground pepper
• 1.2kg cooking apples, peeled, cored and cut into 1-cm dice
• 2 onions, peeled and finely diced
• 2 garlic cloves, peeled and grated
• 250g raisins
Combine the sugars, vinegar, salt and spices in a large heavy-based pan and heat through until the sugar has dissolved. Add the apples, onions, garlic and raisins and bring to the boil. Boil the mixture gently for 1–2 hours until you have a dark, jam consistency.
Remove the pan from the heat and leave the mix to stand for 20 minutes, then pour into sterilized jars (see page 280) and seal once cooled. You can eat this the next day, but it also improves with age and is best after a month or so. It is great with cheese, terrines or liver pâtés.