Sterilise 3 or 4 jars (depending on size): putting through a dishwasher and sealing as soon as the cycle is finished works fine.

Peel and core the apples, and chop into small places. Chop the raisins. Remove the zest from the oranges, then juice.

Put the apples, raisins, walnuts, ground cloves with 1 pint / 570 ml vinegar in a large pot. Bring to a simmer and cover. Allow to simmer until the fruit is tender and cooked. Pour the remaining vinegar over the sugar and allow to dissolve. when the fruit is cooked, all the vinegar and sugar mixture, orange zest and orange juice and bring the chutney back to simmering point. Cook over a low flame until thick. This may take up to an hour. it doesn’t need constant attention, but stir occasionally to prevent sticking on the bottom of the pan.

When thick, pour into your prepared jars and seal.