Apple and Ginger Jam

I seem to have ginger on the brain at the moment. Probably due to the fact it’s on offer at the local shop!

Apples were quite cheap too. I dithered over apple pie/crumble or jam. Well the jam lasts longer and I hadn’t tried this recipe. I’m sorry but I forgot to take pics while it was being made but it’s much the same as other jams to be fair.

2lb good cooking apples, peeled and cored and chopped up

peel and core of the apples tied in muslin (or if you don’t have muslin you could use a new dish cloth, hand washed without soap, prior to use)

about 3inches of ginger or one of those jars of mushed up stuff you can buy would do the same thing. You can either bash it up and put it in with the apple skin and core, or peel and grate it.

2lb sugar

a squeeze of lemon juice

Put everything in your large pan and leave for at least 4 hours. Gently simmer for about 5 mins. Remove the tied cloth (I did the naughty thing and squeezed it out. If you want a clear jam don’t do this!)

Boil it up as you would any other jam, prob for another 3-5 mins. Test then pot into sterilised jars.

It’s a lovely golden colour and you may taste the lemon and ginger more than the apples.


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