How To Make Apple and Ginger Jam

Homemade Jam Recipes

Ingredients: Apple and Ginger Jam Recipe

Photo of Cider Apples4 lb / 1,800 grams of cooking apples (such as Bramleys)
1 1/2 lb / 750 grams of sugar (approximately)
24 fl oz / 700 ml of tap water
8 oz / 225 grams of preserved stem ginger
1 oz / 30 grams of fresh root ginger
3 lemons

Method - What To Do

Wash, peel and core all of the cooking apples. Place the apple pieces in a large saucepan. Save all of the peel and the cores, and place these pieces inside a muslin bag - this will provide some additional pectin and will be removed after cooking.

Photo of GingerPour on the water and boil the apple, skin and cores for around 20 minutes (depending upon the variety of fruit), until the pieces are softened and beginning to turn to pulp. Take the pan off the heat, take out and discard the muslin bag of peel and cores, and mash the apple to create a smoother consistency. Add in the zest and juice of the lemons. Finely chop the preserved stem ginger and grate the fresh ginger root, and add these ingredients to the pot, along with the sugar.

Stir in the sugar so that it starts to dissolve and place the pan back on the heat. When all of the sugar has disappeared into the apple mixture, raise the heat to a strong boil for around five minutes, and then simmer for an additional five minutes.

Test your apple and ginger jam to see if it will set. This is most easily done by spooning a small amount onto a cold saucer (from a fridge or freezer) and waiting a minute to see if it begins to set. Drag a finger through the jam and if it wrinkles, with a skin beginning to form, you can be guaranteed a good set. Otherwise, simmer some more and test again, as many times as necessary, until your setting point has arrived.

Remove the saucepan from the cooker and allow to stand for 15 minutes. Skim off any stubborn scum and bubbles, and spoon into hot glass jam jars that have just been cleaned and sterilised.

Apple and Ginger Jam Recipe - More Jam Recipes.