Ginger jelly

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Ginger jelly

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sgt.colon

Joined: 27 Jul 2009
Posts: 7380
Location: Just south of north.

Posted: Thu Oct 13, 11 8:54 am Post subject: Ginger jelly

Ginger Jelly
Ingredients
6lb Cooking/Crab Apples.
2lb Root Ginger.
200g crystallised ginger.
2 Lemons.
Sugar.
4 pints water.

Method
Whiz up 1lb root ginger to pulp in 2 pints of water, no need to peel the ginger.
Chop up the apples, no need to peel or core them and place in a pan. Add the ginger youï¿½ve just mixed. Add the juice of the lemon.
Heat gently and cook until soft.
Mash up and then strain the whole lot through a muslin bag over night, as though making jelly.

Next day, measure out your liquid and add 1lb of sugar to every 1pint of liquid. Place in a pan.
Chop up the crystallised ginger into small pieces and add to your pan.

Bring to the boil and keep on a rolling boil until setting point is reached.

Bottle in warm, sterilised jars.

Should keep for a year if unopened.

Makes 7 x 12oz jars

Brought to you by Gil and SgtC.

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18416

Posted: Thu Oct 13, 11 3:29 pm Post subject:
Did you make another batch with more water ? That jar you sent me is delicious !

sgt.colon

Joined: 27 Jul 2009
Posts: 7380
Location: Just south of north.

Posted: Thu Oct 13, 11 3:54 pm Post subject:
I did. I thought I'd try more ingredient to see how many jars I could get and it's worked a treat, so I thought I would post it here. I'm glad you enjoyed it. Team effort. Mrs C didn't like the shop bought stuff but she loves this recipe.

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