Gooseberry and Sultana Chutney

Ingredients:

3lbs (1350g) plums 1lb (450g) of apples (cored but not skinned). Chopped fine 1 lb (450g) onions chopped fine 10½ ozs (300g) dried apricots (chopped at least into eight) 7 ozs (200g) dried raisins 1lb (450g) of soft brown sugar 2 large cloves of garlic chopped fine ¼ tsp of cayenne pepper 2 tsp of salt 1 tsp of allspice powder 1 tsp cinnamon powder 1 tsp ground ginger 1½ pints (750 ml) of white wine vinegar 1 small hot chilli 2 tsp of balsamic vinegar 5 juniper berries 10 black peppercorns

Method:

1. Stone the plums and if big enough cut into slices.
2. Chop the apples, onions, raisins and apricots.
3. Place all ingredients in a large heavy bottomed saucepan and bring slowly to a gentle boil. Turn the heat down immediately and simmer very gently (tiny bubbles just breaking the surface on the lowest heat) for approx 2½ hours until the mixture has broken down and thickens.
4. Stir from time to time and more towards the end.  The chutney will thicken as it cools.
5. When ready pour into sterilised jars and cover with plastic lined metal lids