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Apple Ginger Jam

Submitted by sam from worthing 11 June 2009

can be eaten more or less straight away, once cooled and set....makes several jam jars worth.



2kg cooking apples.,inch of fresh ginger peeled and bashed.,rind 2 lemons.,625ml water.,1.5kg sugar (granulated).,125ml lemon juice.


Peel, core and quarter the apples, KEEP the cores and peel.

Put the cores and peel, lemon rinds and bashed ginger in a muslin bag, tie it with string.

Put the apples and water in your large pan, with the muslin bag tied to the handle (so you can easily fish it out later).

Bring the water to the boil then simmer for 30 mins, until the apples are pulpy and soft.

carefully pull out the muslin bag, and very carefully (use gloves) squeeze as much of the juice out of the bag into the pan (this is your pectin).

add the sugar and cook over low heat until sugar is dissolved add the lemon juice and bring to the boil again, and rapid boil for 20 mins or so, until setting point.

skim off any scum, if necessary. leave the jam to cool for 10 mins, then pour into warmed sterilised jars.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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