12 October, 2019
Apple and Ginger Jelly
5 lbs (2.5 kg) of Granny Smith apples (8 or 10)
½ cup (125 mL) lemon juice
1 inch (2.5 cm) piece fresh ginger, peeled and bruised
6 cups (1.25 L) water
¾ cup (175 mL) sugar for every 1 cup (250 mL) of juice
Wash and roughly chop the apples (no need to peel or core). In a heavy stainless steel saucepan, combine the apples, lemon juice, ginger and water. Simmer over moderate heat until the fruit is very soft, 25 to 30 minutes. Remove from heat and leave until cold. Strain through a wet jelly bag overnight. Measure the resulting juice, pour into a saucepan and bring to a boil. Add the appropriate amount of sugar and stir to dissolve. Gently boil for 5 to 10 minutes, or until the jelly reaches the gelling point. (Test for gelling by removing the pot from heat and dropping a teaspoonful of jelly onto a cold saucer. The surface should wrinkle when pushed by your finger. If it doesn’t, return pot to heat.) Pour jelly into warm, sterilized jars, allowing ¼ inch (0.5 cm) headspace. Process 10 minutes in boiling water bath. Ready to eat in 2 weeks. Refrigerate once opened.