Apple Ginger

 

 

 

6 lbs Cooking Apples

3 pints Water

6 lbs Sugar

2 oz Bruised Root Ginger in a Muslin Bag

1 Bottle Certo

4 oz Chopped Crystallised Ginger

 

 

 

1.         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.

 

 

2.         Slice the apples, place in a preserving pan with the strained juice,

dangle the ginger and simmer gently until the apples are tender.

 

 

3.         To 4 lbs cooked apples, add the sugar and heat slowly, stirring

occasionally until the sugar has dissolved.

 

 

4.         Add the crystallised ginger, bring to a full rolling boil and boil rapidly

for 2 minutes.

 

 

5.         Remove from the heat and stir in the Certo.

 

 

6.         Stir and skim alternatively for 5 minutes to cool and prevent floating

fruit.

 

 

7.         Pot and cover in the usual way.