Pour sugar into a heavy 5 quart 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 medium heat, stirring occasionally, for 35 to 40 minutes or until 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.
Instructions
Pour sugar into a heavy 5 quart 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 medium heat, stirring occasionally, for 35 to 40 minutes or until 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.
Author's Comments
Makes 6 half pints.
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