Runner bean and apple chutney

Method

1. Put all the ingredients in a preserving pan over a medium heat (see Easy Swaps). Slowly bring the mixture up to a simmer, stirring regularly until the sugar has dissolved.
2. Reduce the heat and gently simmer the chutney for 1½–2 hours, stirring every so often to stop it sticking to the base of the pan. The chutney will thicken as it cooks; you’ll know it’s ready when you can draw a wooden spoon across the bottom of the pan and it leaves a path behind it for a few seconds before the chutney collapses back down and covers the base. Be extra-careful it doesn’t catch and burn at this point.
3. Remove the chutney from the heat and spoon carefully into jars, still warm from sterilising (see Know-how). Seal with the lids and cool. Store in a cool, dark place for several months before eating – although you can eat it earlier, if you like. Once open, store in the fridge and use within a month.
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