Apple Chutney - cooking recipe

Ingredients

1/3 lb gingerroot (the original recipe called for wild ginger root)
1 1/2 cups currants
1 1/2 ounces garlic, peeled and halved
4 cups sugar
2 1/2 cups vinegar (use equal parts of cider vinegar and tarragon vinegar)
3 pints apples, peeled and diced
1 pint peach, peeled and diced
1/2 teaspoon salt

Preparation

Peel and mince ginger fine; wash and drain currants.
Cook sugar, salt and vinegar together in a large stockpot to a clear syrup; add the ginger root and let it cook in the syrup for 20 minutes.
Add the rest of the ingredients and let simmer for 5 hours over very low heat.
Stir occasionally.
The chutney should be the consistency of a thick marmalade.
Fill sterilized jars and seal.