Apple Jam

• 6 pounds cooking apples 
• 5 cups water 
• rind and juice of 4 lemons 
• 1/3 cup ground ginger (optional) 
• 14 cups sugar 

Peel, core and chop the apples. Tie the peel and core in cheesecloth and put with the apples 
and water into the preserving pan. Add the finely grated lemon rind and the juice, together with 
the ginger, if used. Cook until pulpy, then squeeze out and discard the cheesecloth bag. Stir in the sugar and boil until set. Pour into hot sterilized jars. 

Yield: 5 quarts