Apple Ginger

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Preparation info

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 3lb/1.5 kg cooking apples
  • 1 pint/500 ml water
  • 1 teaspoon ground ginger
  • 2 lemons
  • 3lb/l.5 kg sugar
  • 4 oz/100g crystallized ginger


Peel and core the apples and put the peel and cores into a piece of muslin. Tie into a bag-shape and suspend them in the pan. Cut the apples into pieces and put into the pan with the water, ground ginger, grated lemon rind and juice. Simmer over low heat until the fruit is soft. Take out the bag of peel and cores, and squeeze the juice into the apples. Stir in the sugar and chopped ginger over low heat until the sugar has dissolved. Boil hard to setting point, pour into hot jars and cover.

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