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Canning Tips
Make sure there are no air bubbles in the jar. Slide a table knife down the
sides of the jar if you see one. Bubbles harbor bacteria, so this very
important.
Wipe the rim of the jar off before adding the lid, so that the jar will seal
properly.
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Apple and Ginger Jam
3 lbs. cooking apples
2 C. water
juice and peel of 1 lemon
1/2 t. ground ginger
1/2 t. cinnamon
3 lbs. sugar
4 T. fresh ginger grated
1 package pectin
Peel, core and dice the apples. Place apples, water, lemon juice and peel,
ground ginger and cinnamon in a pan. When apples are tender, add pectin and
bring to a boil. Add sugar and the grated ginger. Cook rapidly until mixture is
thick and reaches a temperature of 221 degrees F. on a thermometer.
Let set for 5 minutes and then ladle it into sterilized jars. Process for 10
minutes in a water bath. Cool and label.
Yield: 8 half pints
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