Prep 30 mins
Cook 1 hr
Old Victorian recipe from my grandmother. It works well with pears too if you get a bumper crop. Original was in imperial measure. Ginger can vary in intensity so taste and try before adding. Use as a tangy jam or in tartlets.
- 4 lbs apples, peeled and cored to make 4 lbs
- 4 -8 ounces preserved gingerroot, rough chopped (ginger in a sticky syrup)
- 2 lemons, juice and zest of, grated
- Use a trivet under the pot.
- Stew the apples gently in 10 fl.oz. water until applesauce consistency (I mash with potato masher).
- Add 12 oz. by weight of sugar for each pint (20 fl.oz.) of apple sauce and bring to the boil. Simmer lightly.
- Add the lemon juice and rind.
- Weigh,rough chop the ginger and add to apples.
- Bring back to boiling point (caution this scorches easily). Test for set. This is quick because of the natural pectin.
- Bottle in sterilised jars.
Very delicious! I love ginger and this combination of apple, ginger and sweet is terrific! Love the bite from the bits of ginger, too, although those who don't enjoy a hot kick might want to chop the ginger very finely.
This was my first time ever making jam - so obviously i was terrified. But it couldn't have turned out better! the amount of sugar is perfect, and it set! Yay! Thanks for this great recipe! I only made one change - i used real ginger which i grated very finely and it seemed to work.
Not having made jam before I chose this recipe as my first attempt and I was really pleased with how it turned out. Sweet but with a tangy ginger kick. Best of all - it set! Phew! Thanks for this recipe and its easy to follow instructions.