Ginger Apple Preserves

Directions

1. 1
   Pour sugar into a heavy 5 quart pot; stir in water til well blended.
2. 2
   Bring mixture to a boil over high heat, stirring often.
3. 3
   Reduce heat to medium and cook, uncovered, for 10 to 15 minutes.
4. 4
   Pare and core apples; cut into 1/4 inch thick slices, to make about 8 cups.
5. 5
   Sprinkle with lemon juice; mix well.
6. 6
   Drain ginger, reserving syrup, and chop to make about 1/2 cup.
7. 7
   Add apples, ginger and reserved syrup to sugar-water mixture.
8. 8
   Cook (boiling gently) over medium heat, stirring occasionally, for 35 to 40 minutes or until preserve is thickened and apples are translucent.
9. 9
   Meanwhile, prepare 6 half-pint canning jars.
10. 10
    Fill jars to within 1/8 inch of rim.
11. 11
    Wipe clean and place lids and rings on screwing on as tight as comfortable.
12. 12
    Let cool on a towel out of a draft; then press lids with your finger.
13. 13
    If they stay down, they're sealed.
14. 14
    Label and store in a cool, dark area.
15. 15
    If not sealed, store in refrigerator.