APPLE & PRUNE CHUTNEY

Makes about 6 cups

1 1/2 lbs. apples, peeled, cored and chopped
2 3/4 lbs. prunes, washed, pitted, and chopped
1 lb. onions, peeled and chopped
2 cups sultanas or Thompson�s seedless grapes
2 cups apple vinegar
2 2/3 cups soft brown sugar, packed firmly
1 Tbsp. salt
1 tsp ground allspice
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp cayenne pepper
1/4 tsp ground cloves
2 tsp. mustard seed

Bring all the ingredients to the boil in a fairly large pan. Reduce
the heat. Simmer (with a lid on the pan) for approximately 2 hours.
When the mixture is thick and not syrupy, pour the chutney in
sterilized jars and close them immediately.

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Preserves