Apple Ginger Preserve

Ingredients

• 2.5 pounds Sour Apples (Such as Granny Smith or similar tart variety)
• 1.5 pounds Light Brown Sugar
• 1.5 Lemons (Juice and rind)
• 0.5 ounce Ginger Root
• 2 pinch Salt
• 0.25 cup Water (Or as needed)
• 1.5 cups Sugar (For Apple Porcupine Syrup)
• 1.5 cups Water (For Apple Porcupine Syrup)
• 8 Apples (For Apple Porcupine)
• 0.5 cup Jelly (Or marmalade, or preserved fruit, for Apple Porcupine filling)
• 0.5 cup Almonds (Blanched and split, for Apple Porcupine)

Instructions

1. 1Wash, quarter, core, peel, and chop the apples into small pieces.
2. 2Place the chopped apples in a large stewpan or pot. Add the light brown sugar, lemon juice and rind, grated ginger root, and salt. Add about 1/4 cup of water to prevent the apples from sticking and burning initially.
3. 3Cover the pot and cook slowly over low heat for about 4 hours, or until the apples are very soft and the mixture has thickened to a jam-like consistency. Stir occasionally to prevent sticking, and add more water if necessary.
4. 4If you plan to store the apple ginger for an extended period, sterilize your jars and lids. Follow standard canning procedures.
5. 5Carefully ladle the hot apple ginger into sterilized jars, leaving about 1/4 inch of headspace. Wipe the jar rims clean, place the lids on, and screw on the bands finger-tight. Process in a boiling water bath for 10 minutes (adjust time for altitude).
6. 6Remove the jars from the canner and let them cool completely on a towel-lined surface. Check the seals. Store in a cool, dark place.
7. 7Combine 1 1/2 cups sugar and 1 1/2 cups water in a saucepan. Bring to a boil and boil for 8 minutes, skimming off any foam that forms.
8. 8Peel and core the apples. Immediately place them in the hot syrup to prevent discoloration. Cook until the apples are soft, occasionally skimming the syrup. Use a deep saucepan and cook the apples in batches if necessary to ensure they are covered with syrup.
9. 9Drain the apples from the syrup and let them cool. Fill the cavities with jelly, marmalade, or preserved fruit. Stick the apples with blanched and split almonds to resemble porcupine quills.
10. 10Serve the Apple Porcupine chilled. Cream Sauce I would be a good accompaniment (recipe not provided).