400 g apples, peeled, cored and chopped
500 g red peppers, chopped
240 g onions, peeled and chopped
2 cloves garlic, crushed
½ cup dry currants
2 cups cider or wine vinegar
½ cup white wine
10 ml black peppercorns
5 ml cloves
2 cups honey
Put apples, red peppers, onion, garlic, currents, vinegar and wine in a large pan.
Tie the peppercorns and cloves in muslin, add to the pan.
Bring to the boil and simmer uncovered, stirring occasionally for about 1 hour.
Add honey, stir until dissolved and simmer until thick.
Pour into hot jars and cover when cold.