This is really nice on toast - and a good way of using up a glut of apples or ones that are past their best. It is like a ginger marmalde but is also good with ham and cheese.

This is really nice on toast - and a good way of using up a glut of apples or ones that are past their best. It is like a ginger maramalde but is also good with ham and cheese.

Recipe

1) 2-3Lb apples - chopped - no need to peel or take cores out

add about 2-3 teaspoons ground ginger (I prefer this to fresh but you can swap) 

cover with just enough water to cover and simmer for about 45-60 mins until apples have broken down. you may need to top up the water.

drain though a jelly bag (do this gently and do not squeeze it or jelly will be cloudy)

2) measure the juice - you will need 1 lb sugar for each 1 pint juice.

3) return juice and sugar to pan, heat to boiling pint (stiring until sugar dissolves) and boli unitl setting piint is reached.

4) stir in some chpped crystallised ginger and pour inot hot, sterile jars. Seal and label