Apple jam with ginger and a hint of orange
Not long ago, I was making apple jam with white pours. A bit of experimentation and I was pleased with the result. At first I just cooked apple jam, but it seemed too plain to me. Then I added grated ginger, and a very interesting note appeared. But that wasn't enough for me, so I added orange zest. Yes, I was happy with the end result :)
Composition:
- apples, pure weight without seeds - 2 kg
- sugar - 1, 4 kg (you can take less according to your taste )
- water - 3/4 cup
- lemon juice to taste (or citric acid)
- ginger root - about 4 cm
- orange zest - to taste
Cooking apple jam with ginger and orange:
First make the syrup, in a thick-bottomed saucepan pour sugar and pour water. Put on a low heat, and in the meantime we're busy with the apples. Wash the apples, remove "insides" and grate them. When the sugar in the syrup dissolves, add apples. Mix everything and cook on low heat, remember to stir constantly. After an hour add grated ginger, lemon juice and orange zest. I cooked the jam for 2.5 hours. It turned out a beautiful rich color and thick. In general, it is considered that if you drop jam on a saucer and it does not spread, the jam is ready. That's it, I utilized the apples in this way.
