| 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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