Apple chutney

Peel the apples, remove the cores and cut the apples into pieces. Mix the apple with the onions, raisins and sugar in a pan. Stick the cinnamon, twigs of thyme and slices of ginger in between and pour in the vinegar.

Bring the apple mixture to the boil while stirring. Turn down the heat and let it gently reduce in 45 minutes to a thick pot. Stir frequently.

Remove the cinnamon sticks, sprigs of thyme and pieces of ginger. Put the chutney in the pots and close them immediately. Turn the pots upside down and turn them back after 5 minutes. Allow the chutney to cool down further. Stick a label with the preparation date and shelf life on the jars.