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Apricot and Marrow Chutney

INGREDIENTS (Makes 2.2 kg)

450g chopped dried apricots

450g prepared (skin and seeds removed) diced marrow

450g peeled and quartered apples

350g chopped onions

2 tsp each of whole cloves, cardamom seeds and                   peppercorns

80g bruised fresh root ginger

575 ml white malt vinegar

450g granulated sugar

DIRECTIONS

1. Cover the apricots with water and soak for overnight, if you have no need to soak apricots you can omit this step)
2. Drain apricots and put into a large pan.  Add marrow, apple and onion.
3. Tie the whole spices and ginger in muslin and add to the mixture
4. Cook until the apples are pulpy, add more water if necessary to stop it sticking.  Stir occasionally.  This takes about 20 mins.
5. Add the vinegar, sugar and simmer uncovered until all the liquid has been absorbed
6. Put into sterilised jars seal and label.

Store 6-8 weeks before using.