John Myers
Ginger and Apple Jam
The perfect ginger and apple jam recipe with a picture and simple step-by-step instructions.
- 200 g Fresh peeled ginger weighed
- 0,25 liter Dry white wine
- 1 kilogram Juicy apples cleaned and weighed
- 1250 g Preserving sugar 1: 1
- 2 Cinnamon sticks
- Possibly citric acid
- Peel the ginger bulbs and cut into small cubes. Mix with the wine and leave to stand overnight, covered.
- The next day, put the ginger and wine mixture in a large saucepan. Peel and quarter the apples, remove the core and roughly grate. Add the finished portions to the ginger mixture so that they do not discolour. Then mix everything with the preserving sugar and add the cinnamon sticks.
- Bring slowly to the boil while stirring and let it simmer for 10 minutes. Keep stirring continuously. Make a gelling test and, if necessary, add a little more citric acid or lemon juice and bring to the boil again.
- Remove the saucepan from the stove. Remove the cinnamon sticks and quickly pour the jam into the prepared jars. Close with the screw cap and turn upside down for a few minutes.
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