A favourite jam flavour of mine is apple and ginger, a real pick me up when served on a round of wholemeal toast in the morning. One customer recently told me it had kept her morning sickness at bay whist she was pregnant! It also works particularly well as a glaze on a gammon joint.
To make seven 227g jars you will need:
750g apples – peeled cored and chopped
175g root ginger peeled and chopped
20g crystallised ginger – finely chopped
¼ tsp ground ginger
1kg organic cane sugar or unrefined granulated sugar
Place the apples, root ginger and water in a large pan and cook gently for 20 minutes until the apples are soft.
Add the ground ginger, crystallised ginger and sugar and stir to combine. Wait for the sugar to dissolve entirely, this will take around 10 minutes, stirring occasionally. To check that the sugar has dissolved dip a wooden spoon into the mixture, turn it over and if no sugar crystals are visible in the liquid that coats the back of the spoon, it has dissolved and is ready to bring to a rolling boil.
Boil for around 10 minutes, stirring the mixture ccasionally to prevent the jam burning on the bottom of the pan. When setting point has been reached at 105 degrees C, take the pan of the heat.
Remove any scum from the surface of the jam, stir and ladel into warmed, sterilised jars and seal. This jam unopened will keep for 1 year. Once opened keep in the fridge and use within 4 weeks.