Spicy apple and walnut chutney

Method

1. Put the vinegar and sugar in a large stock pot or preserving pan and bring to the boil, stirring once or twice to help dissolve the sugar. Add everything but the walnuts and bring back to the boil, then lower the heat and simmer for about
2. 2½ hours until the mixture is well reduced, stirring regularly to make sure it doesn’t catch on the base of the pan. It should be quite thick, but will thicken more as it cools.
3. To sterilise your jars, wash in hot soapy water, rinse, then dry upsidedown in an oven set at 150°C/fan130°C/gas 2, or wash in the dishwasher on the highest setting.
4. Stir the walnuts into the chutney, spoon into jars, press a waxed paper disc onto the surface and seal with vinegar-proof lids.