in category Jam, Jelly & Preserves Recipes
3 lbs. cooking apples
2 cups water
juice and peel of 1 lemon
1/2 tsp. ground ginger
1/2 tsp. cinnamon
3 lbs. sugar
4 Tbl. fresh ginger grated
1 package pectin
Peel, core and dice the apples. Place apples, water, lemon juice and peel, ground ginger and cinnamon in a pan. When apples are tender, add pectin and bring to a boil. Add sugar and the grated ginger. Cook rapidly until mixture is thick and reaches a temperature of 221 degrees F. on a thermometer.
Let set for 5 minutes and then ladle it into sterilized jars. Process for 10 minutes in a water bath. Cool and label.
Yield: 8 half pints
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