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📝 Description
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🥘 Ingredients
To every lb. of apples allow 3/4 lb. of sugar, 1-1/2 oz. of the best white ginger; 1 oz. of ginger to every 1/2 pint of water.
👨🍳 Method
Peel, core, and quarter the apples, and put the fruit, sugar, and ginger in layers into a wide-mouthed jar, and let them remain for 2 days; then infuse 1 oz. of ginger in 1/2 pint of boiling water, and cover it closely, and let it remain for 1 day: this quantity of ginger and water is for 3 lbs. of apples, with the other ingredients in proportion. Put the apples, &c., into a preserving-pan with the water strained from the ginger, and boil till the apples look clear and the syrup is rich, which will be in about an hour. The rind of a lemon may be added just before the apples have finished boiling; and great care must be taken not to break the pieces of apple in putting them into the jars. Serve on glass dishes for dessert.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried making this classic gingered apple preserve and was immediately struck by the simplicity of the process. I was surprised to see how much sugar went into the recipe — but it was needed, as I found it tempered the fiery ginger beautifully. I let the apples sit in the sugar and ginger for two days, and the aroma that filled my kitchen was truly magical. It reminded me of my grandmother's house during the holidays, warm and inviting. This recipe is perfect for the comfort seeker in me. The ginger adds a delightful kick that cuts through the sweetness of the apples, creating a preserve that's both comforting and exciting. I served it on toast for breakfast, and it was a hit with my family. The lemon rind addition at the end was a genius touch — it brightened up the flavors beautifully. If you're looking for a traditional recipe that delivers on nostalgia and taste, this is one to try.
