Ginger and Apple Jam

Ginger and Apple Jam
Recipe type: Jam
Cuisine: British
  • 2kg (4lb 7oz) peeled and cored cooking apples
  • 700ml (1¼ pits) water
  • 1.5kg (3lb 5oz) sugar
  • 300g (10½ oz) finely chopped preserved ginger
  • 5ml (1tsp) of powdered ginger
  • 3 average size lemons
  1. Peel and core the apples until you have 2kg of apple flesh.
  2. Cut the apple into slices and place in a preserving pan.
  3. Put the cores and peel into a muslin bag and place that in the preserving pan.
  4. Add the water and simmer gently until the apples and soft and pulpy.
  5. Remove and discard the bag of peel and cores.
  6. Use an electric blender or beater to reduce the cooked apple to a puree.
  7. Add the sugar, ginger and the juice from the lemons to the pan and mix well with the apples.
  8. Heat and stir well until all the sugar is dissolved.
  9. Bring to the boil and allow to continue boiling until it reaches setting point.
  10. Transfer to warmed and sterile jars, then seal well.

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