Apple Chutney - cooking recipe

Ingredients

6 large Pippin apples, diced
2 lb. raisins
3 medium onions, chopped
2 chopped large green peppers
3 c. apple cider vinegar
1/2 c. water
1/4 c. Worcestershire
1 c. light corn syrup
2 c. firmly packed brown sugar
2 Tbsp. ground ginger
1 Tbsp. salt
2 hot, dried small red peppers, finely chopped

Preparation

In a large 6 to 8-quart kettle, combine all ingredients. Cover and bring to a boil.
Uncover and reduce heat to a simmer. Cook, stirring, after 1 hour or until mixture is as jam.
Can and seal or store covered in refrigerator as long as 3 weeks, or freeze as long as 6 weeks.