½ lb. dried apricots, cut small and soaked all night in a pint of vinegar (best malt or wine)
1 lb. tart apples, after peeling, coring and removing bruises
1 lb. seedless raisins
½ lb. chopped onions
½ teaspoon cayenne pepper
½ teaspoon ground ginger
½ teaspoon salt
2 teaspoons mustard
1½ lb. soft brown sugar
Put apricots and vinegar in which they were soaked in pan. Bring to boil, then add remaining ingredients except sugar. Boil for 15 minutes, add the sugar and continue cooking until apricots, onions and raisins are tender, and apples reduced to a pulp, stirring often. Pour into hot jars; tie down at once. Ready for eating as soon as cold, but better if allowed to mature for 3-4 weeks.