| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive11 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 1/4 |
c |
Lemon juice |
| 8 |
lb |
Firm pie apples |
| 1 |
c |
Sugar |
| 1/4 |
c |
Crystallized ginger |
INSTRUCTIONS
In large non-aluminum kettle, combine water and lemon juice. Peel and core
apples; cut into eighths and place immediately into lemon water.
Add sugar and ginger; bring mixture to boiling over high heat, stirring
constantly. Reduce heat to low and cook, uncovered, 10 minutes, stirring
constantly.
Meanwhile, sterilize 2 quart or 4 pint jars and the necessary lids, and
bands, according to manufacturer's directions. With slotted spoon, divide
apples and ginger among sterilized jars. Fill with hot syrup leaving 1/2
inch space at top of jar. Wipe rims of jars to remove any syrup and seal
with lids and bands.
Process jars in boiling water bath for 20 minutes (both quarts or pints).
Remove jars from water bath, tighten lids immediately, and set aside to
cool completely. Label jars and store in cool, dry place.
Yield: About 2 quarts or 4 pints
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9205
Converted by MM_Buster v2.0l.
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