New-England Apple-Jam

Ingredients

• rather tart, highly flavored apples
• an equal weight of light-brown sugar
• a gill of cold water
• one lemon
• one small green ginger-root

Method

1. 1

   Pare and slice the apples thin, weigh them, and allow an equal weight of sugar.

2. 2

   Add a gill of cold water, melt the sugar, and boil the syrup until clear.

3. 3

   Add the apples, grated lemon rind, lemon juice, and ginger, and boil slowly until the apples look clear.

4. 4

   Cool in the preserving-kettle and put up in jars.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 285. The excerpt below is the record exactly as published.

NEW-ENGLANB APPLE-JAM. Choose rather tart, highly flavored apples ; pare, and slice them thin, or chop them rather small, removing the cores ; weigh them after they are prepared, and allow an equal weight of light-brown sugar ; to each pound of sugar add a gill of cold water, put them together in a preserving-kettle over the fire, melt the sugar, and boil the sirup, skimming it until it is clear ; then put in the apples ; grate the yellow rind and squeeze the juice of one lemon, and scrape and slice one small green ginger-root

Cook this with the app: pantry check, scaling, and the assistant.