Delilah’s Daily Recipe
The queen of love songs is back with another recipe perfect for a chilly fall evening. Here's the easy step by step directions for Ginger Apple Preserve. Sounds nice and sweet to me and could make a nice glaze for your holiday ham.
Ginger Apple Preserve
Use tart apples such as Granny Smith
5 cups sugar
2 cups water
8 or 9 large tart apples
2 Tablespoons lemon juice
1 jar (6 oz., or to taste) crystallized Ginger
Combine sugar and water in 5 quart pot until dissolved. Bring to boil, stirring often. Reduce to medium and cook, uncovered for 10 to 15 minutes (making syrup).
Peel and core apples, about 8 cups. Sprinkle apples with lemon juice, mix. Chop ginger to make about 1/2 cup (or more if you like ginger!).
Throw apples and ginger into syrup mix and boil gently, stirring occasionally for 35 or 40 minutes until apples are translucent.
Prepare 3 to 4 pint jars (or 6 to 7 half-pint jars). While jars and preserve is hot, fill jars to 1/8 of rim, wipe edge, put on lids and rims tighten and turn over for about 3 to 5 minutes. Then turn right side up and leave to cool on clean towel. Listen for "ting!"