Ginger and Apple Jam

Ginger and Apple Jam is not a difficult jam to make, since cooking apples have a fair amount of pectin which enables the jam to set easily and quickly. If root ginger is not available, use

2 teaspoons of ground ginger and add it to the water in the first stage of cooking.

10-11 POUNDS

2 pints water

6 lb. cooking apples

3-inch piece fresh root ginger, bruised grated rind and juice of 4 lemons 4½ lb. sugar 12 oz. preserved ginger, drained and cut into pieces

Put the water in a large preserving pan or saucepan.

Peel, core and cut the apples into thick slices. Put the apples in the water and tie the apple cores with the root ginger in a piece of cheesecloth. Put the cheesecloth bag into the pan with the apples. Add the rind and juice of the lemons.

Place the pan over high heat. When the mixture comes to the boil, reduce the heat to low and simmer for 15 minutes or until the apples are soft.

Lift out the cheesecloth bag and press it against the side of the pan with a wooden spoon to extract the juice. Discard the bag.

Add the sugar and the preserved ginger to the pan and stir until the sugar has dissolved. Increase the heat to high and boil the jam rapidly until setting point is reached. This will take approximately 30 to 35 minutes.

To test the jam for setting, remove the pan from the heat, put a spoonful of jam on a cold saucer and allow it to cool.

Setting point is reached when the surface of the jam sets and wrinkles when pushed with your finger. If setting point has not been reached, return the pan to the heat and continue boiling, testing every few minutes. If you have a sugar thermometer, when the temperature reaches 220 °F the jam is ready.

When setting point is reached, skim the scum off the surface of the jam with a slotted spoon.

Using a jug or ladle, fill clean, warm, dry jars to within

½ inch of the tops. Wipe the outside and the inside rims of the jars with a warm, damp cloth to remove any stickiness.

While the jam is still hot, cover the jars by putting a small round of waxed paper in each one. Cover with cellophane and fasten with an elastic band. Label the jars and, when cool, store them in a cool, dry cupboard.

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