Apple ginger jam

[Morris]

I made this yesterday for the first time, and it's lovely, I've been eating it by the spoon.

If, like me, you are trying to find ways of using up an apple glut, and like ginger, it's well worth a try.  A Mary Norwak recipe:

3lb cooking apples
1 pint water
1 tsp ground ginger
2 lemons
3lb sugar
4oz (she says) but I used 8 oz glace ginger (1 supermarket tub)

Peel, core and chop apples.  Put peel & cores into piece of muslin, tie up and put in pan with apple pieces and water, ground ginger, grated lemon rind and juice.  Simmer over low  heat until fruit is soft.  Squeeze juice from bag of peel/cores into pan.  Stir in sugar and glace ginger, cook over low heat until dissolved, boil to setting point (6 mins for me), jar as usual.

[Morris]

[valmarg]

What do you mean by glace ginger?  Could you replace it with stem ginger?

valmarg

[gwynleg]

That sounds good - I have made cider apple butter for the first time - havent tasted it yet but will report back

[Morris]

Glace ginger is like glace cherries only ginger!  You buy it with the other dried fruit, cake ingredients etc. 

I'm sure it's basically the same as the stem ginger in syrup, but it comes pre-cut and is therefore much easier.

[valmarg]

I'm sorry Morris, but I'd not heard of glace ginger.  Cristalised, stem, fresh and ground. I suppose it doesn't matter which form you use so long as you get the ginger flavour.  Preferably not the ground ginger option. ;D

valmarg

[Morris]

Crystallised ginger is pretty similar, just dry rather than syrupy, I am sure as you say any type would be fine, to get the fresh ginger flavour, as you say.

If you make it, let me know if you like it, I think it's fab.
:)

[valmarg]

I think I will.  We've got a glut of Bramleys at the moment. ;D

valmarg