Apple, Marrow and Ginger Chutney

I made this recipe up as we have had such a bumper crop of apples and have not been able to give enough away!  It really has a lovely Christmas flavour with all the spices.  I hope you will try it!

Ingredients
5lb of sweet red apples (Jonathans are good)
1 1/2 lb of marrow or large courgettes
2 cooking apples
2 lemons
6 lumps of glace ginger
1 rounded tsp of powdered ginger
1 level tsp cinnamon & two sticks of cinnamon
1 level tsp mixed Christmas spices
1 tbsp concentrated lemon juice
Two packets of jam sugar with pectin
A little extra granulated sugar, if needed
(use 1 pint of juice to 1lb of sugar)

Method
Slice the apples removing the stalks and any damaged bits and keeping the skins on. Skin and remove the seeds of the marrow and cut into small pieces.

Place the apples and marrow into a large preserving pan and add the grated peel of the lemons.  Add the juice of the lemons and the concentrated lemon juice together with the spices and then finely sliced glace ginger.  Mix well.  Completely cover the mixture with water and bring to the boil.   Simmer gently until soft. Press with a potato masher to a smooth consistency. Using a very large bowl or pan, spread a jelly bag over it and carefully transfer the fruit pulp into it.  Draw the string up and suspend it over the rinsed preserving pan. (This can be done over an upturned stool if you have not got a suitable hanging point in the kitchen).  

Leave to drip overnight. When the pulp has drained, add 1 pound of sugar for every pint of jam liquid and bring it to a full rolling boil.   Test for setting on a cold plate. Leave it for a few minutes and if it wrinkles thickly when pushed with a finger, it is ready to pour into sterilised heated jam jars. 

Seal with wax disks and lids.  Clean and label the jars.