Combine kiwifruit, apples, red onion, sugar, vinegar, brown sugar, raisins, garlic, and crystallized ginger in a large stainless steel pot or enamel saucepan.
Bring to a boil over high heat, reduce heat and boil gently, uncovered for 25 minutes or until thickened and the fruit is tender, stirring occasionally. Add cinnamon, mustard seeds, cayenne, cloves, nutmeg and salt, boil gently for a few minutes longer.
Ladle recipe into hot jars and fill to 1/2 inch headspace. Process in a water bath canner for 10 minutes for half pints and 15 minutes for pints.
Makes 4 cups.
(4 half pints or 2 pints) Adapted from The Complete Book of Small Batch Preserving