APPLE AND GINGER JAM


Ingredients

3 lb (1.4kg) Cooking Apples
1 1⁄2 Pints (850ml) Water
3 lb (1.4kg) Sugar
1 oz (30g) Bruised Root Ginger in a Muslin Bag
2 oz (55g) Chopped Crystallised Ginger
1⁄2 Bottle Certo

ginger


Method
  • Peel and core the apples, put the peel and cores in a saucepan with the water, bring to the boil and boil for 10 minutes, crush and strain.
  • Slice the apples, place in a large saucepan with the strained juice, dangle the ginger and simmer gently until the apples are tender.
  • Add the sugar to the cooked apples and heat slowly, stirring occasionally until the sugar has dissolved.
  • Add the crystallised ginger, bring to a full rolling boil and boil rapidly for 2 minutes.
  • Remove from the heat, take out the muslin bag and stir in the Certo.
  • Stir and skim alternately for eight minutes to cool and prevent floating fruit.
  • Pot and cover in the usual way.

MAKES 5lb OF JAM