1/4 lb chopped preserved ginger or 3 tbs ground ginger
4 or 5 large chopped onions
1 lb sultana raisins
6 chilies, crumbled
2 tbs salt
1 tbs mustard seed
1 or 2 crushed garlic cloves
3 cups brown sugar, firmly packed
4 cups cider vinegar
Peel and dice apples into a large heavy saucepan (5- or 6-quart size).
Add remaining ingredients and bring to a boil.
Cover and turn heat low.
Let mixture simmer for 1 hour.
Uncover and continue cooking until thickened, stirring occasionally to prevent sticking.
The time will depend on the consistency you prefer; a thickish mixture will require about 3 hours.
Ladle into hot sterilized preserving jars and seal immediately or ladle into jelly glasses and seal with melted paraffin.