Apple and Blackberry Chutney

2.2lbs/1kg blackberries
2 large cooking apples, peeled and chopped
2 medium onions, peeled and chopped
1 tablespoon sugar
1 pint/500ml red wine vinegar
12oz/330g muscovado sugar

Spices tied in muslin:-
1 teaspoon ground allspice
small piece whole cinnamon
Piece fresh ginger (1 inch, 2.5cms)

Wash 4-5 8oz/227g jars and put into the oven to heat and dry.

Make up the spice bag in a muslin square - bruise the whole spices slightly to release the flavours

Combine all ingredients in a large preserving pan and place over a medium heat, stirring to dissolve sugar.
Bring to the boil, and simmer until thick and glossy - around 11/2 hours. Stir occasionally to prevent
sticking.

Pot into the pre-heated jars and seal tightly.

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