Grammy’s Apple Chutney

Adapted from Catherine “Grammy” Porter

1. In a 6 liter (6-quart) or larger pot, combine the sugar, ginger, garlic, raisins, vinegar, salt, cayenne, chilies, and jalapenos. Mix well.

2. Using a vegetable peeler, peel the apples in long strips, leaving some (about half) of the peel. Core the apples, and cut into rough chunks about an inch in size. Add each apple to the pot after it is cut, to keep it from turning brown.

3. Place pot over high heat to bring to a boil, then reduce to a lively simmer and cook uncovered, stirring occasionally, until the mixture is thickened and has turned a rich brown, about 1 hour and 15 minutes. Be careful not to overcook or cook over too high heat. While the chutney is simmering, sterilize the jars.

4. To sterilize jars: Bring a large pot of water to a boil. Add jars and lids and boil for 5 minutes. Remove with tongs and place jars upside down on a baking sheet to drain. Add lids and allow to drain. Keep water hot and bring to a boil again when the chutney is almost finished.

5. To fill jars: Place the jars right side up. Using a wide-mouth funnel, fill each jar with piping- hot chutney to 3 cm (1/2 inch) of the top. Screw on caps firmly but not too tightly (cooling will create a suction). Place filled, closed, jars into boiling water. Boil for 10 minutes. Remove from hot water and set aside on baking sheet to cool. Chutney will thicken as it cools. Tighten lids, label, and store in a cool dark place for up to 1 year.