Blackberry and Apple Chutney

The allotment is still yielding plenty of blackberries, and there's only so many pies and cakes I can eat so I decided to make my first foray into the realms of chutney. I got 6 jars of various sizes out of this batch, which will make great gifts this Christmas.

Ingredients
3 bramley apples, peeled, cored and chopped into small chunks
3 eating apples, peeled, cored and cut into small chunks
1 large red onion, chopped
1/2 tsp crushed black peppercorns
1/2 tsp chopped red chillies
25g fresh ginger, finely chopped
220g sugar
150ml white wine vinegar
400g blackberries

* first prepare the jars. Wash them in hot soapy water then place in a roasting tin and put in the oven at 100C to dry out for an hour, or as long as it takes to make the chutney
* put all the ingredients except the blackberries in a big pan and heat whilst stirring until the sugar has dissolved. Bring to the boil, then reduce heat and simmer for half an hour or until the apples and onions have softened and the liquid has reduced and stopped being watery.
* add the blackberries and cook for another 10 minutes so the blackberries soften but still hold their shape
* spoon the chutney into the hot jars and screw the lads on tightly
* store in a cool dark place and refrigerate once opened