Apple Ginger Jam

Preparation info
  • Yields about

    5 lb

    • Difficulty


Appears in
Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About


  • 3 lb. apples
  • 1 oz. root ginger
  • 1 pint


Wash the apples, peel, core and cut up. Bruise the root ginger, tie in a piece of muslin with apple peel and cores. Put the apples, water, lemon juice and muslin bag into a preserving pan and cook until apples are tender. Remove muslin bag, squeezing gently to extract pectin. Add sugar and chopped crystallized ginger. Put over a low heat until sugar has dissolved, then boil rapidly until settin