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.
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