Apple Ginger


6 lbs Cooking Apples
3 pints Water
6 lbs Sugar
2 oz Bruised Root Ginger in a Muslin Bag
1 Bottle Certo
4 oz Chopped Crystallised Ginger


  1. Peel and core the apples, put the peel and cores in a saucepan with the water, bring to the boil and boil for 10 minutes, crush and strain.
  2. Slice the apples, place in a preserving pan with the strained juice, dangle the ginger and simmer gently until the apples are tender.
  3. To 4 lbs cooked apples, add the sugar and heat slowly, stirring occasionally until the sugar has dissolved.
  4. Add the crystallised ginger, bring to a full rolling boil and boil rapidly for 2 minutes.
  5. Remove from the heat and stir in the Certo.
  6. Stir and skim alternatively for 5 minutes to cool and prevent floating fruit.
  7. Pot and cover in the usual way.

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