Hot Beetroot Chutney

Once again, this recipe is adapted from one in the WI book of Jams, Pickles & Chutneys, although I have changed it quite a lot... In fact this comes out remarkably like a famous brand of pickle that starts with a 'B', but a bit hotter, and a fraction of the price.
The quantities given are for half of what you see in the picture below - I made two roasting trays full, as I had been given loads of beetroot!
1.3 kg beetroot, cooked & diced
0.5 kg onions, chopped
0.5 kg cooking apples, cored & chopped
0.5 kg seedless raisins (you could use chopped dates)
2 lemons de-pipped and cut into small pieces (skin and all)
1 litre cider vinegar
a large-ish piece of root ginger, coarsely grated (skin and all)
1 tsp cayenne pepper
1 tsp mustard seeds
2 tsps allspice
3 tsps ground ginger
1 kg sugar
Method:
1. Preheat oven to 200°C (180°C fan oven)
2. Put all ingredients EXCEPT SUGAR into a large stainless-steel roasting tin & mix well
3. I cooked this for 2 hours, stirring occasionally
4. Once the vegetables are cooked and the liquid is starting to colour, add the sugar & stir in.
5. Cook for at least a further 30 minutes till most liquid is well thickened and the chutney is nice and caramelised
6. Put into slightly cooled sterilised jars and put vinegar-proof lids on immediately
4. Don't forget to label the jars!.
5. Because I ran out of jars I had to sterilise more (using the oven). So I liquidised the remaining chutney and added a bit more water & put it back in the oven while the jars were sterilising. This 'fine cut' chutney will be used for spreading on BBQ sausages next summer, if there is any left by then .....