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Ginger jellyGinger Jelly
6lb Cooking/Crab Apples.
2lb Root Ginger.
200g crystallised ginger.
4 pints water.
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 you’ve 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.
Did you make another batch with more water ?
That jar you sent me is delicious !
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.