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INGREDIENTS:
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6 lbs cooking apples
2 1/4 pints water
3/4 pint Stone's Original Ginger Wine
1 1/2 oz root ginger
Granulated or preserving sugar
Diced preserved ginger (3/4 oz to each pint of juice)
Juice of 2 lemons
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Bruise the root ginger well by pounding in a mortar or beating with a rolling pin.
Tie in a muslin. Wash and cut up the apples (do not peel or core) and cook with the water,
ginger wine and root ginger to a pulp. Turn mixture into a jelly bag and allow the juice to
run through into a bowl.
Measure the juice and add 1 lb sugar to each pint. Add the juice of 2 lemons. Heat gently
until the sugar has dissolved and then boil rapidly for about 10 minutes. Test for setting.
Continue to boil if necessary, until the jelly will set then add preserved ginger to taste.
Bring to the boil again for a short time.
Pour into warm dry jars, allow to cool, cover and tie down.
(The preserved ginger should be added according to taste).
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