Apple Ginger

Preparation info

  • Makes

    2.25 kg

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

If you have lots of windfall apples, use them to make apple ginger, a kind of apple jam delicately flavoured with ginger and lemon. Root ginger is available from a chemist; give the pieces a hearty whack with a rolling pin to bruise and split them so they will adequately flavour the preserve.


  • 1.25 kg/3 lb apples
  • 5.5 dl/1 pi


Peel, core and cut up the apples and place in a preserving pan. Tie the cores and peel loosely in a muslin bag along with the root ginger and add to the pan with the water, lemon juice and grated lemon rind. Bring up to the boil, then lower the heat and simmer gently until the apples are tender but not mushy. Remove the muslin bag, pressing out all the juices.

Add the sugar and the chop