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Apple Ginger Jelly

Servings: 4 half pints


  • 2 pounds apples roughly chopped
  • 3 ounces fresh ginger chopped
  • 5 cups water
  • 3 cups granulated sugar
  • 2 tablespoon powdered pectin
  • 1 lemon juiced


  • Combine the chopped apples and ginger in a pot with a tight-fitting lid. Add water, cover and bring to a boil. Once the pot boils, reduce the heat to medium and simmer for 40-45 minutes. Once apples are very soft, remove the pot from the heat and let the apples cool a little.
  • Strain the juice from the pulp, until you have approximately 3 1/2 or 4 cups.
  • Prepare a boiling water bath canner and four half pint jars.
  • Pour the juice into non-reactive pot and bring to a boil. Whisk the pectin into the sugar and whisk into the boiling jelly. Add the lemon juice and stir.
  • Continue to boil until the jelly sheets thickly off your spoon and/or passes the plate test. This can take anywhere from 15 to 30 minutes.
  • Once the jelly shows signs that it will set, remove the pot from the stove.
  • Pour the jelly into the prepared jars, leaving 1/4 inch headspace.
  • Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
  • When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.