Beetroot Chutney

Ingredients2lb cooked beetroot (not in vinegar), peeled and diced1lb onions, peeled and chopped1lb cooking apples, peeled, cored and slicedthe juice and grated rind of 1 lemon1 pint distilled malt vinegar2 level teaspoon ground ginger1/2 level teaspoon salt8oz raisins8oz granulated sugar(see measure conversions for more information)
Method- Put all the ingredients except the beetroot into a large heavy saucepan or preserving pan.- Bring to the boil.- Reduce the heat and simmer for half an hour.- Add the beetroot and simmer for 1 hour longer or until the chutney is thick.- Spoon into sterilized warm jars.- Cover with vinegar-proof lids.