Ginger Apple Preserves

1. 1

   Pour sugar into a heavy 5 quart pot; stir in water til well blended.

2. 2

   Bring mixture to a boil over high heat, stirring often.

3. 3

   Reduce heat to medium and cook, uncovered, for 10 to 15 minutes.

4. 4

   Pare and core apples; cut into 1/4 inch thick slices, to make about 8 cups.

5. 5

   Sprinkle with lemon juice; mix well.

6. 6

   Drain ginger, reserving syrup, and chop to make about 1/2 cup.

7. 7

   Add apples, ginger and reserved syrup to sugar-water mixture.

8. 8

   Cook (boiling gently) over medium heat, stirring occasionally, for 35 to 40 minutes or until preserve is thickened and apples are translucent.

9. 9

   Meanwhile, prepare 6 half-pint canning jars.

10. 10

    Fill jars to within 1/8 inch of rim.

11. 11

    Wipe clean and place lids and rings on screwing on as tight as comfortable.

12. 12

    Let cool on a towel out of a draft; then press lids with your finger.

13. 13

    If they stay down, they're sealed.

14. 14

    Label and store in a cool, dark area.

15. 15

    If not sealed, store in refrigerator.

* Per serving · 4 servings · Values may vary.

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