Ginger Apple Preserves

Title:
Ginger Apple Preserves

Yield:
24 Servings

Categories:
Jams
& jell,
Canning,
Preserves,
Fruits




Ingredients:





     5 c  Sugar


     2 c  Water


     8 lg Tart apples


     2 tb Lemon juice


     1    Jar (5 oz) crystallized


          -ginger






 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.


 


 Recipe by: P.S. Enroughty


 


 Posted to MC-Recipe Digest V1 #775 by PegVA@aol.com on Sep 7, 1997