Bramley Apple and Crystallised Ginger Jam

The Bramley Bi-centenary Recipe Competition winner was Stilton Stuffed Baked Bramleys.

As I put this column together our Bramley is about to burst into blossom.  It would be very appropriate if this year was to see a bumper harvest.  Fingers crossed.

In my attempt to continue emphasising the flexibility of the Bramley apple as a store cupboard “must have”, I found this wonderful jam recipe.  It combines two of my favourite ingredients.  The Bramley and crystallised ginger.  The finished jam is a beautiful golden colour and  tastes scrumptious.

Ingredients: Makes approx. 6 jars

3 unwaxed lemons	4lb (1.8kg) sugar
4lb (1.8kg) Bramley apples	2oz (50g) fresh root ginger
4oz (100g) crystallised ginger, chopped

Method:

1. Finely pare the lemon rind and squeeze out the juice.
2. Put the juice and 1½ pts (850ml) water into a preserving pan.
3. Peel and bruise the root ginger and place along with the apple cores, lemon rind and a little of the apple peel, in a tied muslin or cheesecloth bag.
4. Peel, core and slice the apples and add to the pan.
5. Bring to the boil and then simmer for ½ hour.
6. Remove the muslin bag and squeeze out the liquid.
7. Add the sugar and the ginger and stir gently until the sugar has dissolved.
8. Boil rapidly for about 15 minutes, or until jam setting temperature is reached.
9. Pot and seal.

This jam has become a family favourite and just when I thought I had plenty in stock, it has all been shared out.  Oh well!  Actually I think sharing recipes and their results is one of the joys of cooking.