Apple and Ginger Jelly

apple-ginger jelly
4 –5 lbs cooking apples
8 oz fresh ginger root
1 lemon
1lb sugar (per pint of juice, about 4 lbs)

Wash the apples and cut out any damaged parts.  Chop roughly and put into a pan with just enough water to immerse them
Slice the root ginger finely and add to the pan
Add the juice of the lemon, then slice the 2 empty halves of the lemon finely and add to the pan
Bring to the boil and simmer gently until all soft and cooked (about 30 mins)
Mash with a potato masher to ensure all broken down
Strain through a muslin cloth (or through a piece of plain net curtain) for several hours or preferably overnight.  (If you want the jelly to be clear, do not squeeze the bag)

Next day

Put clean jars to heat in the oven at 1000C
Measure the juice and return to the pan to heat
Add 1lb sugar for every pint of juice and stir until thoroughly dissolved
Bring to the boil and maintain a rapid boil until the setting point is reached
Carefully skim off any scum that forms on the top at regular intervals

When setting point is reached (check with a jam thermometer or using the cold plate test), allow the pan to stand for a minute or two until a light skin forms on the top: this catches any loose bits of scum or froth and allows you to draw it all to one side of the pan with a big metal spoon and then skim it off (this avoids bits in the finished jelly).

Pot into hot jars and cover immediately.
Makes about 7 – 8 lbs

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