Apple and ginger marmalade

Apple and ginger marmalade

By
From
Encyclopedia of Food and Cookery
Makes
1.6 kg

This ginger marmalade is delicious on cream cheese sandwiches or toast. It can also be used as a glaze for cheesecake. Its spiciness is a welcome change from other jams and marmalades.

Ingredients

Quantity Ingredient
375g fresh ginger, peeled
1.5g tart green cooking apples, quartered and cored
1.5 litres water
60ml lemon juice, strained
660g sugar, warmed

Method

  1. Slice ginger into very thin julienne strips. Place ginger strips in a saucepan and cover with boiling water. Boil for 30 minutes. Drain ginger in a colander and refresh under cold running water. Place ginger in a bowl, cover with fresh water and chill, covered, for at least 12 hours. Drain and pat dry with paper towels.
  2. Place apples and the 1.5 litres water in a large saucepan and bring to the boil. Boil for 40 minutes, stirring occasionally to mash apples with back of spoon. Pour into a colander lined with 4 layers of boiled, rinsed and squeezed-out muslin (cheesecloth). Set colander over a heavy saucepan and allow apple pulp to drip through without squeezing. Do not disturb or press fruit in any way.
  3. The following day, measure juice. If there is more than 1.1 litres of apple juice, reduce by boiling until it measures 1.1 litres.
  4. Place apple juice in pan with lemon juice and ginger, gradually add sugar and stir until sugar has dissolved. Bring to the boil and boil rapidly for about 15 minutes or until setting point is reached. Remove from heat, skim off broth and stir gently for 5 minutes to prevent ginger from floating to surface.
  5. Pour into warm, dry, sterilised jars. Cover and seal. Store for at least a week before using to allow flavours to mellow.
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