Recipe - Ginger Apple Preserves

5 cup Sugar
2 cup Water
8 lg Tart apples
2 tablespoon 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 1/4
inch thick slices, to make about 8 cups. Sprinkle with lemon juice; mix
well. Drain ginger, reserving syrup, and chop to make about One half cup. Add
apples, ginger and reserved syrup to sugarwater 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
halfpint canning jars. Fill jars to within 1/8 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 MCRecipe Digest V1 #775 by PegVA@aol.com on Sep 7, 1997