Instructions: Peel, core and thinly slice the apples.

Grate peel and juice lemons.

In a large saucepan simmer apples, water, lemon peel and juice and ground ginger until apples are soft.

Add sugar, stir until sugar dissolves.

Increase heat, boil rapidly 15-20 minutes or until jam reaches 105C.

Remove from heat and stir in chopped glace ginger. Remove scum.

Cool for 5 minutes. Ladle into hot jars and seal.

Makes 2 litres.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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