Ginger Apples
- 5 pounds apples
- 4 pounds sugar
- 1/2 pounds white ginger
Infuse the ginger in boiling water for several hours to extract all the substance. Pare the apples and quarter them, removing the cores. Throw them into a basin of cold water. Put into a preserving pan the sugar and two pints water, using the ginger water as part of it. Bring this to a boil and boil for 5 minutes (be patient, you rascal). Now lift the apples from the water into the pan and boil for 3/4 of an hour or till they become transparent. Put in jars and cover. Firm apples, such as Newton Pippins or Scotch apples, are the best.
Submitted by Jul 7, 2009
15 min 30 min 45 min
15 min 30 min 45 min