Vickys Apple Chutney, GF DF EF SF NF

Put all the ingredients into a heavy based pan and stir together then bring to the boil

Turn down to a simmer and let cook uncovered until thickened, around 20 minutes

Once the chutney is thick and pulpy in consistency take the pan off the heat and let cool

While the chutney is cooling, sterilize your jars. You'll need 3 x 300ml jars. Wash the jars and lids well in hot, soapy water then let air dry

Preheat the oven to gas 4 / 180C / 350F and set the jars on a baking tray open end up inside

Bake the jars for 10 minutes and while they're in the oven, boil their lids in a pan of water for the same length of time

Spoon the cooled chutney into the jars, seal and label. It's ready to eat now if you want but I let mine sit for 3 months before opening. Unopened and kept in a dark cupboard it will be absolutely fine for up to 2 years so double the recipe if you want to

This chutney is fantastic with ham and cheese and makes an excellent homemade Christmas gift. It will keep well for 3 weeks after opening as long as it's kept in the fridge