1. Peel, core and chop the apples, and skin and chop the tomatoes.
2. Cook the apples with 1/2 pint of vinegar until thick and pulpy, then stir in the remaining vinegar, the tomatoes, sugar, ginger, spice, cayenne, salt and raisins.
3. Cook for a further 15 minutes, then stir in the mint and cook for 5 more minutes or until thick.
4. Pot and cover.
To sterilise bottles see
Sterilising Bottles.
