John Myers
Ingredients for 1 servings:
- 200 ml fresh lemon juice (from 4 organic lemons, whose zest I needed for lemon salt)
- 10 g ginger, fresh, net
- 270 g apples, approx. 4 pieces net (variety according to your taste)
- 240 g gelling sugar, 2:1
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes
Makes a glass of approx. 340 ml and a saucer full for immediate consumption
I had previously used the zest from four lemons and needed to process the “naked” lemons as quickly as possible. Pour the lemon juice into a large pot and turn on the heat to high. Dice the ginger and add it to the pot. Peel, core, quarter, and dice the apples, and add them to the pot. Bring everything to a boil, stir in the preserving sugar, cook for about four minutes, check the setting time, turn off the heat, and pour the mixture into a twist-off jar. If you don’t like it too chunky, use a masher to break it up a bit first. Very lemony and sour with a slight tang—you’ll have to like it.
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