Applinger Jam

I made this jam after my mother remarked on how in Norway apple jam was a staple item in the wintertime when she lived there. It is another of my made up names (not a specimen of the Norwegian language, although it looks like it could be!) and (as can be worked out with minimal use of brain cells) means apple and ginger jam.

I thought I’d post the recipe, as it turned out very well, and it wasn’t previously a combination I would have made.


  • 3lbs cooking apples (weighed after they have been peeled and chopped, so only the useable apple)
  • 3lbs jam sugar
  • zest and juice of two lemons
  • 1 pint of water
  • 20g/4 tsps powdered ginger

Put the cores and apple peel into a muslin bag, tied securely and put it in a large pan, together with the chopped apple, lemon zest and juice, water and ginger. Simmer until the fruit is pulpy, then remove the muslin bag from the pan (don’t let it stick to the bottom like I did!!) and squeeze out the juice into the pan.

Add the jam sugar and stir well, making sure that it dissolves as quickly as possible. This ensures a clearer jam. Bring the mixture to the boil and boil until setting point is reached (104°C on a jam thermometer, or until a drop of jam, when placed on a cold saucer, wrinkles when nudged). Bring the pan off the heat while you’re testing to see whether it is ready as it can easily over cook and be spoiled.

In the meantime sterilise sufficient jars (I used 8 1lb jars, although the last one only had a little in it). I sterilise jars by placing them and their lids in a cold oven and heating it to 110°C. Once jam is done, put into hot jars straight away. If you can put the jam in the jars straight away, then you can put the lids straight on. If the jam has cooled very much you will need to wait until the jam has completely cooled to put the lids on, otherwise condensation may form in the jars leading to mould.

Wait until the jamjars are completely cold before labelling with your very pretty, home made Applinger Jam labels and then store in a cool, dry, dark place until needed or until opportunities offer themselves to give jars as gifts.


2 Responses

  1. Sounds gorgeous! My brother made crab apple jelly last weekend, but we still have tons of apples left! I might just try this! 🙂

  2. Jennie! You made me drool on the keyboard!!

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