Apple Chutney with dates and cranberries

Peel and finely chop the onions and add to a large, deep saucepan or preserving pan.
Weigh and add the dried fruits to the pan.
Add the vinegar, apple juice, spices and caster sugar to the pan. Bring to the boil then reduce to a gentle simmer. Peel, core and slice the apples and add to the pan as you go, so they don't turn brown.
Simmer the chutney for 90 minutes - 2 hours, until the liquid has mostly evaporated, the apples have cooked down and the chutney is thick and glossy.
Whilst the chutney is cooking, prepare 4-5 jam jars. Wash them in soapy water and rinse but don't dry them. Put the jars and lids on a baking tray in the oven at 160-180ºC for 15 minutes. Do this just before your chutney is ready, so that you can spoon it straight into the hot jars.
When the chutney is ready, carefully spoon it into the hot jars, (a wide-mouth funnel is very helpful to reduce mess at this point!). Cover the chutney with a wax disc and screw the lid on tightly.
Leave the chutney to mature - ideally for 2-4 weeks to allow the vinegar to mellow and flavours to develop.