Jersey Apple and Blackberry Chutney with a Hint of Jersey Royal

Sterilize your jars and lids by washing them in hot, soapy water and then placing them in a preheated oven at 120°C (250°F, Gas Mark 1/2) for 15 minutes. Leave them in the oven until ready to fill.

In a large, heavy-bottomed saucepan, combine the diced apples, blackberries, potatoes, and red onion.

Add the cider vinegar, brown sugar, mixed spice, grated ginger, minced garlic, salt, and pepper to the saucepan.

Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking.

Once boiling, reduce the heat to low and simmer gently for 1 hour to 1 hour 15 minutes, or until the chutney has thickened and the apples are tender. Stir frequently to prevent burning, especially towards the end of the cooking time.

The chutney is ready when a spoon drawn through the mixture leaves a clear trail on the base of the pan.

Remove the sterilized jars from the oven and carefully fill them with the hot chutney, leaving about 1cm (1/2 inch) headspace at the top.

Seal the jars tightly with their lids. Process them in a boiling water bath for 10 minutes for longer shelf life, or let them cool completely on the counter; as they cool, you should hear a 'pop' indicating a good seal.

Store the chutney in a cool, dark place for at least 2 weeks before eating to allow the flavors to develop.