Place all ingredients in a large saucepan, stir, cover with lid and bring to the boil.

Reduce heat to slow simmer and cook for two hours, stir frequently.

Heat jars in oven at 100 c for ten minutes, remove one at a time to fill.

Carefully fill jars to top and place lids on whilst still hot.

Label and date, allow to cool.

Serve with cheese or cold meats, perfect with Ploughmans lunch. Refrigerate once opened

Wrinkles:- I used half Demerara sugar and half dark muscovado sugar, Used the vinegar from last year's pickled shallots. Used a mix of green and red Apple's.

If chopping Apple's isn't your thing you can coarsely grate them (won't be as chunky !)

You can substitute chopped dates for the raisins and / or sultanas.