Yield: 24 Servings
|8 larges||Tart apples|
|2 tablespoons||Lemon juice|
|1||Jar (5 oz) crystallized ginger|
Pour sugar into a heavy 5 qt pot; stir in water til well blended. Bring mixture to a boil over high heat, stirring often. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes. Pare and core apples; cut into ¼ inch thick slices, to make about 8 cups. Sprinkle with lemon juice; mix well. Drain ginger, reserving syrup, and chop to make about ½ cup. Add apples, ginger and reserved syrup to sugar-water mixture. Cook (boiling gently) over med. heat, stirring occasionally, for 35 to 40 minutes or til preserve is thickened and apples are translucent. Meanwhile, prepare 6 half-pint canning jars. Fill jars to within ⅛ inch of rim. Wipe clean and place lids and rings on screwing on as tight as comfortable. Let cool on a towel out of a draft; then press lids with your finger. If they stay down, they're sealed. Label and store in a cool, dark area. If not sealed, store in refrigerator. Makes 6 half pints.
Recipe by: P.S. Enroughty
Posted to MC-Recipe Digest V1 #775 by PegVA@... on Sep 7, 1997