RECIPE: CHUNKY APPLE-GINGER JAM
2 1/2 c. water
3 lbs. apples (@10), peeled, cored and sliced. RESERVE THE PEELS
4 oz. candied ginger, minced
1 t. ground ginger
3 lemons
8 c. sugar
Measure the apple slices — this recipe takes 8 cups.
Zest the lemons and set zest aside. Squeeze all the juice from the lemons and save.
Place the apple peels in the water and boil, covered, for 15 minutes.
Strain the peels from the water and add the apple slices. Simmer for 10 minutes, making sure the apple pieces are soft but not disintergrating.
Add in the ginger, lemon zest and lemon juice. Stir. Add the sugar.
Bring to a low boil and cook, stirring frequently, until the jam thickens. Use a candy thermometer to check the temp — when the jam reaches 220° you should be there. Or use smear a plate with jam and cool to see how strong a set you have. This is a thick jam that doesn't gel up hard like a jelly.
Process in sterile jars as you usually do, following approved guidelines.
Makes 10-11 half pint jars.
Related posts:
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- CARAMELIZED APPLE JAM: ORIGINAL GOURMET RECIPE
- Melon – Peach – Pignoli Jam
- ZESTY STRAWBERRY BLUEBERRY JAM — ORIGINAL GOURMET RECIPE
Written by skfsullivan on February 8, 2012 under ALL RECIPES.
