Apple and Ginger Marmalade

 

 

 

8 lbs Sharp Cooking Apples

Sugar and Water

1 Bottle Certo

Preserved Ginger

 

 

 

1.         Wash apples and cut in thick slices without peeling or coring.  Put in a

pan and just cover with cold water.

 

 

2.         Bring to the boil and simmer gently until the fruit is pulped.

 

 

3.         Strain through a jelly cloth and leave to drip overnight.

 

 

4.         Weigh juice, put in preserving pan and add an equal amount of

sugar, dissolve sugar.  Weigh ½ pint of syrup into a preserving pan and add ½ lb crystallised ginger cut into cubes.

 

 

5.         Boil quickly for 2 minutes.

 

 

6.         Stir in Certo and boil for 1 minute.

 

 

7.         Stand for 15 minutes and pot and cover in the usual way.