Side Pannel
Ginger Apple Preserves
Ginger Apple Preserves
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Canning
Ingredients List
- 5 c Sugar
- 2 c Water
- 8 lg Tart apples
- 2 tb Lemon juice
- 1 Jar (5 oz) crystallized
- -ginger
Directions
Pour sugar into a heavy 5 qt pot; stir in water til well blended. Bring
mixture to a boil over high heat, stirring often. Reduce heat to medium and
cook, uncovered, for 10 to 15 minutes. Pare and core apples; cut into 1/4
inch thick slices, to make about 8 cups. Sprinkle with lemon juice; mix
well. Drain ginger, reserving syrup, and chop to make about 1/2 cup. Add
apples, ginger and reserved syrup to sugar-water mixture. Cook (boiling
gently) over med. heat, stirring occasionally, for 35 to 40 minutes or til
preserve is thickened and apples are translucent. Meanwhile, prepare 6
half-pint canning jars. Fill jars to within 1/8 inch of rim. Wipe clean and
place lids and rings on screwing on as tight as comfortable. Let cool on a
towel out of a draft; then press lids with your finger. If they stay down,
they're sealed. Label and store in a cool, dark area. If not sealed, store
in refrigerator. Makes 6 half pints.
mixture to a boil over high heat, stirring often. Reduce heat to medium and
cook, uncovered, for 10 to 15 minutes. Pare and core apples; cut into 1/4
inch thick slices, to make about 8 cups. Sprinkle with lemon juice; mix
well. Drain ginger, reserving syrup, and chop to make about 1/2 cup. Add
apples, ginger and reserved syrup to sugar-water mixture. Cook (boiling
gently) over med. heat, stirring occasionally, for 35 to 40 minutes or til
preserve is thickened and apples are translucent. Meanwhile, prepare 6
half-pint canning jars. Fill jars to within 1/8 inch of rim. Wipe clean and
place lids and rings on screwing on as tight as comfortable. Let cool on a
towel out of a draft; then press lids with your finger. If they stay down,
they're sealed. Label and store in a cool, dark area. If not sealed, store
in refrigerator. Makes 6 half pints.
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