and making apple-ginger jam.
Really easy ....
wash, peel and shred 3-pounds of apples (about 1.5 kg)
add 2 teaspoons ground ginger (the dry spice)
add in the appropriate amount of sugar and pectin
(I'm not providing the amounts in this posting ..
German stores sell the sugar-pectin mixture the recipe I use specifies ...
you can check with your local farm bureau or
canning advice service to get the recommended amounts ....
I don't want give you the wrong amounts and
have you end up getting sick ... that would be BAD!!!)
Let apple-ginger-sugar-pectin mixture sit in the refrigerator 24 hours
Pour mixture into a pan and bring to a slow boil
(keep stirring to keep it from burning),
cook for 5-10 minutes until a cooled sample is gelatinous
(I put a small spoon of it on a plate, blow on it to cool it and tilt the plate)
Once it is gelatinous, scoop into canning jars -
Clean off the rims and screw the lids on.
Flip upside down and let cool.
You will hear the lid "Pop" when it seals.
You can keep this on a shelf in a cool area for 3-6 months
(we're doing good if it lasts 2 months).
Don't need to pressure seal or boiling water process this (good deal!!)
Here's some I made a few days ago (sorry about the fuzzy photo)
We'll be able to enjoy the flavor of fall well into Winter ... Yumm!!
Holly
