Recipe by Yppolita
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.
Top Review by Elisa72
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.
- 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
Directions See How It's Made
- 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.