A beautiful amber coloured jam with the gentle heat of ginger added to the apples. Perfect for scones, toast, fresh bread, crumpets, muffins, tarts and pancakes.
1.4kg (3lb) cooking apples
600ml (1 pint) water
Grated rind and juice of 2 lemons
5ml (1tsp) ground ginger
125g (4oz) crystallised ginger, finely chopped
1.4kg(3lb) granulated sugar
Peel, core and slice the apples, tying all the peelings and cores in a piece of muslin, briefly scalded in boiling water from a kettle. Place the apples in a large preserving pan with the water, lemon rind and juice, and ground ginger. Add the muslin bag to the pan. Bring to the boil, then reduce the heat and simmer gently until the apples are tender.
Warm the sugar in an ovenproof bowl in a pre-heated oven 140C/275F/Gas Mark 1. Remove the muslin bag and squeeze out the juices, back into the pan by pressing it against the side of the pan with a large spoon. Remove the sugar from the oven.
Add the sugar to the pan and the crystallised ginger. Stir over a low heat until the sugar has dissolved. Bring the pan to a rolling boil. Test for a set after 5 minutes using the flake, cold plate or thermometer test. As soon as setting point is reached, remove the pan from the heat and leave it to stand for a few minutes. Push any scum from the surface of the pan to the side and remove it with a metal spoon.
Gently stir the jam and pour into clean, warm jars. Seal immediately either with new twist top lids or with waxed discs and cellophane covers secured with rubber bands. If using waxed discs and cellophane covers, apply the covers and rubber bands when the jam is cold in the jars.