| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Jams & jell, Canning, Preserves, Etc., Fruit | 24 | Servings | |
INGREDIENTS
| 5 | c | Sugar |
| 2 | c | Water |
| 8 | lg | Tart apples |
| 2 | tb | Lemon juice |
| 1 | Jar (5 oz) crystallized ginger |
INSTRUCTIONS
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
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