Apple Ginger Jam

The jam, jellies and marmalades chapter is another one I’ve maybe neglected a little and still have a good few to try! I made this last night to allow to cool for testing tonight. It may seem unusual to be making jam on a Tuesday night but just goes to show how easy it is!!

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I had one cooking apple that weighed just under 1 pound so I quartered everything else. So first I chopped the apple..

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I didn’t have any muslin so I had to just use a thinnish dish cloth for the peel and core..

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The apple and water go into a pan with the tied up tea towel..

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While that was simmering I chopped up the ginger. The recipe says preserved ginger, but I was using stem ginger in syrup. I used to hate stem ginger as a child! I loved ginger biscuits with dried ginger but really didn’t like stem ginger! Now I do love it!

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It really didn’t take long for the apple to soften..

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I didn’t need to really sieve or mash the apple, I just gave it a good beat! Next in went the chopped ginger and liquid from the jar, lemon and sugar..

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That was left to simmer for about 20 minutes before it reached the right temperature, and by then it was very sticky and smelling good..

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I left it to cool and I sterilised the empty ginger jar! I ended up with one jar and one ramekin of jam!

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So tonight I made some wholemeal scones to try the jam on..

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Well it is a very thick jam! I read back some jam making tips and it does say that some fruits reach setting point a few degrees lower than others plus I think cooking apples are quite rich in pectin that helps the jam to set. It’s not too thick and does spread on a scone nicely!

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Well this is a good jam!! I do love the gingery flavour, it’s sweet and as all jams are but it’s also quite refreshing!! Perfect on a scone..

Would I make this again? Yes!

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4 thoughts on “Apple Ginger Jam

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