Spiced Apple Jam

yield: 10-12 cups

6 granny smith apples, 4 macintosh, peeled, cored, and chopped

1 large onion, diced

1 16 oz bottle cider vinegar

1 cup apple cider

2 shallots, diced

2 cups brown sugar

2 cups golden raisins

1/4 cup ginger, minced

1 1/2 teaspoon dry mustard

1 teaspoon salt

1/2 teaspoon dried hot red pepper flakes

In a large stockpot combine the apples, onion, vinegar, apple cider, raisins, ginger, mustard, salt, and red pepper flakes. Bring the mixture to a boil, add sugar and stir until dissolved. Cook mixture over moderate heat, stirring occasionally until thickened about 90 mins. Spoon the chutney into sterilized glass jars leaving a little space on top, and close the lid. 

Jam lasts refrigerated up to two weeks.