Apple And Ginger Jam

Apple And Ginger Jam


    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


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    • 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



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