Apple jam with ginger
Makes around 1 litre
45 minutes
Ingredients
- 1 kg cooking apples
- 1 tsp fresh ginger, grated
- 200 ml water
- Juice and zest of 1 untreated lemon
- 500 g Dansukker Granulated Sugar
- 1 pinch sodium benzoate
Peel, core and thinly slice the apples.
Combine the apples, ginger, water, lemon juice and zest with the sugar in a saucepan and simmer, stirring constantly, for about 30 minutes.
Remove from the heat. Skim off any foam. Add the sodium benzoate.
Pour into warm, sterilised jars. Seal. Store in the refrigerator.
The recipe was made by
