Ingredientes para Apple Or Pear Ginger Jam
- 1 kg (2 1/4 lb) cooking apples
- 600g (approx. 1 1/4 lb) sugar, for each 500ml (1 pint) of applesauce
- 250ml (10 fl oz) water
- Preserved Gingerroot (recipe specifies 2 tablespoons fresh ginger)
- Lemons, Juice And Zest Of
- 2 tablespoons fresh ginger, peeled & roughly chopped
- 1 kg (2 1/4 lb) cooking pears (as an alternative to apples)
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Como fazer Apple Or Pear Ginger Jam
- Sterilize your jars and lids.
- Place a trivet in the bottom of a large, heavy-bottomed pot.
- Peel, core, and chop 1 kg (approximately 2.2 lbs) apples (or pears, or a mix!).
- Gently stew the fruit in 250ml (10 fl oz) water until it reaches a smooth applesauce consistency (about 15-20 minutes).
- Add 600g (12 oz) sugar, by weight, for each 500ml (approximately 1 pint) of applesauce.
- Stir constantly until the sugar dissolves and the mixture comes to a rolling boil.
- Reduce heat to a gentle simmer, stirring occasionally to prevent sticking.
- Add the zest and juice of 1 lemon.
- Peel and roughly chop 2 tablespoons of fresh ginger (adjust to taste; start with less and add more as needed). Add to the applesauce.
- Bring the mixture back to a rolling boil.
- Test for setting point using the wrinkle test (a small spoonful dropped onto a chilled plate should wrinkle when pushed with your finger).
- (This sets quickly due to the natural pectin in the fruit).
- Carefully ladle the hot jam into the sterilized jars, leaving a small headspace.
- Seal the jars tightly and process in a boiling water bath for 10 minutes to ensure a good seal (optional, but recommended for longer shelf life).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
80g
Fat
0g
Carbs
9g
