Makes about 15 small jars
Ingredients:
1 kg Rosella calyxes washed & dried thoroughly
1 kg cooking apples
1 kg onions
3 hot chillies (no seeds)
5 cups vinegar
250ml Worchestershire sauce
1 cup raisins (roughly chopped)
2 dessertspoon salt
2 teaspoon black pepper
1 kg sugar
Spice bag - 2 dessertspoons whole allspice, 2 teaspoons cloves, 2 cinnamon sticks, combined in clean muslin bag (remove before bottling).
Method:
Finely chop onions and chillies.
Roughly chop apples and rosella calyxes.
Add remaining ingredients, except sugar, and boil together for 10 minutes.
Add sugar and boil for ¾ -1 hour, stirring frequently.
Bottle and seal in sterilised jars.