Rosehip Chutney

My Gran always made her own rosehip & rowanberry jam and it was delicious. Rosehips are full of vitamin C and once deseeded and cooked perfectly edible.

This chutney is made of  750g deseeded and washed rosehips,
                                     chopped in a food processor
                                     8 tbsp of water
                                     125g of sultanas
                                     200g of sugar
                                     200g of diced onions
                                     1/4 l of cider vinegar
                                     salt, ground cinnamon, ground cloves, ground ginger and
                                     mustard powder

Simmer for 35 minutes and fill into sterilized jars.