 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
Old Victorian recipe from my grandmother. It works well with pears too if you get a bumper crop. Original was in imperial measure. Ginger can vary in intensity so taste and try before adding. Use as a tangy jam or in tartlets. Ingredients:
4 lbs apples, peeled and cored to make 4 lbs |
sugar |
water |
4 -8 ounces preserved gingerroot, rough chopped (ginger in a sticky syrup) |
2 lemons, juice and zest of, grated |
Directions:
1. Use a trivet under the pot.
2. Stew the apples gently in 10 fl.oz. water until applesauce consistency (I mash with potato masher).
3. Add 12 oz. by weight of sugar for each pint (20 fl.oz.) of apple sauce and bring to the boil. Simmer lightly.
4. Add the lemon juice and rind.
5. Weigh,rough chop the ginger and add to apples.
6. Bring back to boiling point (caution this scorches easily). Test for set. This is quick because of the natural pectin.
7. Bottle in sterilised jars.
|
|