We have a beautiful old apple tree overhanging our garden – here it is, taken from our study window. I think, given it’s proximity to a rather old wall, that it must be a wall-trained tree that has, over time, been allowed to get out of control. Our neighbours foolishly don’t bother to pick the apples so we feel perfectly happy to scrump the apples that are on our side.
The apples are cookers – Bramleys I think, and not in the best condition because the tree is so neglected, but they are still great to use in chutneys, jellies, and jams.
Today I’ve tried a new recipe – Apple Ginger. This one ticks all the boxes for me. It’s quick and easy to make, it set with absolutely no problems, and is delicious too – spread on toast tastes like an instant Apple Charlotte.
You will need a large pan, a jelly bag or large piece of muslin, and 5 x 450g sterilized jam jars & lids, and 5 waxed paper circles for this recipe.
1.25kg of cooking apples
10g piece of root ginger
1/2 litre of water
1.25 kg of granulated sugar
100g crystallized ginger
- Put a saucer or small plate in your fridge – to use to test for a set later in the process.
- Peel and core the apples, put the prepared apple in the pan and reserve the peelings and cores.
- Whack the ginger with a rolling pin or other heavy object to bruise it.
- Use a sharp knife to pare the peel off the lemon in strips, taking care not to get too much of the nasty white pith.
- Put the peel, cores, ginger root, and the lemon peel in the jelly bag and tie the top, or tie it up in your piece of muslin – then put this in the pan with the apples.
- Add the water to the pan and then bring the whole lot to the boil and then simmer until the apple is stewed.
- Whilst the apple is cooking, slice your crystallized ginger into smallish pieces and squeeze the lemons.
- Remove the pan from the heat and take out your jelly bag/muslin, squeezing out all the juices (I put the bag in a large sieve and pressed it with a wooden spoon).
- Add the sugar, lemon juice and crystallized ginger to the pan, put back on the heat, and warm slowly until the sugar has dissolved.
- Now bring the whole lot to a very fast boil and keep boiling rapidly for about 15 minutes. Stir from time to time (mind your hand!) to prevent the jam from sticking.
- Test for a set by putting a small drop of the jam on your pre-cooled saucer – if it wrinkles when you push it with your finger, then it’s ready to be potted up. If it’s still a bit runny, boil for another couple of minutes then test again.
- Once your Apple Ginger has reached its setting point, allow to cool a little in the pan then pot up into your jars. Cover with wax paper circles and put the lids on immediately.
The original recipe says that you need to keep this for 3 months before using – but we tried it after about 3 minutes and it was delicious. I assume that if you keep it for a bit then the flavours of the ginger and the lemon develop even more. I’ll update this post when we’ve tried it again in mid-January.
* Well, I couldn’t do a whole post with no giveaway could I?! If you pop round to Julia’s Gone to Earth blog, you can enter her giveaway to win a copy of Sewing Bits & Pieces by Sandi Henderson (a very talented designer). Take a look at Julia’s brilliant fabric shop while you’re over there…