• 1.25 kg/3 lb apples
• 5.5 dl/1 pint water
• 25 g/1 oz bruised root ginger uice and grated rind of 2 lemons
• 1.25 kg/3 lb granulated or preserving sugar
• 100 g/4 oz crystallized ginger

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 chopped-up crystallized ginger. Stir over low heat until the sugar has dissolved, then bring up to the boil and cook rapidly until setting point is reached – about 15 minutes. Draw off the heat and ladle into jars. Cover with waxed paper circles when hot and seal when cold. Keep for three months before using.