Instructions: Pour sugar into a heavy 5 qt pot; stir in water til well blended. Bring mixture to a boil over high heat, stirring often. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes. Pare and core apples; cut into 1/4 inch thick slices, to make about 8 cups. Sprinkle with lemon juice; mix well. Drain ginger, reserving syrup, and chop to make about 1/2 cup. Add apples, ginger and reserved syrup to sugar-water mixture. Cook (boiling gently) over med. heat, stirring occasionally, for 35 to 40 minutes or til preserve is thickened and apples are translucent. Meanwhile, prepare 6 half-pint canning jars. Fill jars to within 1/8 inch of rim. Wipe clean and place lids and rings on screwing on as tight as comfortable. Let cool on a towel out of a draft; then press lids with your finger. If they stay down, theyre sealed. Label and store in a cool, dark area. If not sealed, store in refrigerator.

Makes 6 half pints.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.