More jam today: Apple and Ginger.

I used about 3.7Kg of apples, all from the garden–mostly Katy but also Cox’s Orange-Red and the wild apple tree. I cored all of the apples and peeled the wild (green) apples, then put the cores and peels aside. The rest I sliced and chopped. This yielded around 3Kg of fruit (ie without cores). I also grated the rind of two lemons, and juiced them, and grated a couple of pieces of ginger.

I put the fruit, 2.4Kg jam/preserving sugar and the lemon/ginger mix into a jeely pan with about 1.5 pints water. Sugar:fruit was roughly 45:55.

I put the cores and peelings into a pan with 1pt water, boiled, simmered, then pressed through a seive, discarding pips, etc..

I brought the whole lot to a boil then simmered for 1 hr 20, then boiled until it reached 220F

Yield was 13 jars of varying sizes, and it tastes great 🙂