Apple-Ginger Chutney

• 4 pounds sweet-tart apples such as Jonathan or Gravenstein
• 2 pounds red bell peppers
• 2 lemons (12 oz. total)
• 1 quart cider vinegar
• 4 cups firmly packed brown sugar
• 2 cups raisins
• 1/2 cup chopped crystallized ginger
• 2 teaspoons minced garlic
• 2 teaspoons salt
• 1 teaspoon cayenne

1. Follow steps 1 through 4 of Canning Instructions, using seven pint-size jars.
2. Peel, core, and chop apples; you should have 2 1/2 quarts. Stem, seed, and chop peppers; you should have 1 quart. Cut off and discard peel and outer membrane from lemons. Finely chop lemons, discarding seeds; you should have 1/2 cup, including juices.
3. In an 8- to 10-quart pan, combine apples, bell peppers, lemons, vinegar, sugar, raisins, ginger, garlic, salt, and cayenne. Measure volume. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium and stir often until mixture is thick and reduced by 1/4, 35 minutes to 1 hour.
4. Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch of headspace in each jar and processing jars for 10 minutes (see notes).
5. Note: Nutritional analysis is per tablespoon.

sweettart apples, red bell peppers, lemons, vinegar, brown sugar, raisins, ginger, garlic, salt, cayenne

Taken from www.myrecipes.com/recipe/apple-ginger-chutney (may not work)