8 large tart apples, peeled, cored and chopped 2 large onions, chopped 2 cups golden raisins 2-1/4 cups packed brown sugar 2 cups granulated sugar 1 cup cider vinegar Grated peel and juice of 2 oranges and 1 lemon 2 tablespoons. Finely chopped crystallized ginger 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves
Combine ingredients in heavy 8 quart saucepan. Bring to a boil over high heat. Reduce heat to medium-low. Simmer, uncovered for 30 minutes or until mixture thickens, stirring frequently.
I put them in 1/2 pint jelly jars with lids and screw bands (around nine jars). You should first was the jars, lids and bands. Leave jars in hot water. Place the lids and bands in a large pan of water. When chutney is ready bring water with lids and bands to a boil. Ladle the hot mixture into the hot jars leaving 1/2" space at top. Run spatula around inside of jar to remove air bubbles. Wipe tops and sides of jar rims clean. Place hot lids and bands on jars, screwing the bands tightly, but do not force. Then place jars in boiling water. Boil for 10 minutes. Remove jars and cool on a wire rack. Check seals by pressing on lid with fingertip; lid should remain concave. You can store them in a cool, dry place up to 12 months. After opening, you can refrigerate them up to 6 months.
"If you're smart or rich or lucky maybe you'll beat the laws of man but the inner laws of spirit and the outer laws of nature no man can, no, no man can." ~Joni