|Seedless raisins||1 Pound|
|Dark corn syrup||1 Cup (16 tbs)|
|Vinegar||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Mustard seed||1 1⁄2 Tablespoon, crushed|
Peel the rhubarb and cut the stalk into 1/2-inch pieces.
Peel and core the apples, then grind with the raisins in a food chopper.
Combine all the ingredients in a large kettle and bring to a boil, stirring until the sugar is dissolved.
Reduce the heat and simmer, stirring frequently, for about 25 minutes or until thick.
Pack in hot sterilized jars and seal.