Archive for Downsizer For an ethical approach to consumption

       Downsizer Forum Index -> Recipe Database

Ginger jelly

Ginger Jelly
6lb Cooking/Crab Apples.
2lb Root Ginger.
200g crystallised ginger.
2 Lemons.
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. Very Happy

Did you make another batch with more water ?

That jar you sent me is delicious ! Very Happy

I did. Very Happy 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. Smile Team effort.

Mrs C didn't like the shop bought stuff but she loves this recipe. Smile
       Downsizer Forum Index -> Recipe Database
Page 1 of 1
Home Home Home Home Home