Heritage Ginger Apples

Marie Overton
Oct 24, 2022
2 min read

Updated: Oct 3

When my 1963 cookbook titles a recipe Heritage Ginger Apples I can assume it must have been around for a while. I have another similar recipe, called Ginger Apple Slices, but this one is slightly different. Not only does this one have twice the ginger, but it also has the richness of the brown sugar and the added citrus component. This is a fun way to mix up your apple preservation season.

Fresh ginger, green apples, and a lemon on a granite countertop beside a metal grater. Earthy and citrus tones dominate the scene.

Heritage Ginger Apples

This recipe makes 6 half-pints of Heritage Ginger Apples

Ingredients

6 tart apples
2 cups brown sugar
2 cups water
1/4 cup lemon juice
2 tablespoon fresh ginger root (grated)
1 tablespoon lemon zest

How to Can Heritage Ginger Apples

The following directions will make 6 half-pints of Heritage Ginger Apples.

A hand using a teal apple peeler cores and slices an apple on a speckled countertop. A knife, apples, and ginger are nearby.

Peel, core, and slice 6 tart apples.

Hands coring an apple on a cutting board. Two cored apples and peels are on a speckled countertop. Peeled slices are in a bowl.

Grate 2 tablespoons of fresh ginger root

Hands grating a lemon on a box grater over a wooden cutting board. Bowl of sliced apples, knife, and measuring spoon nearby on granite countertop.

Zest 1 tablespoon from a lemon peel

Sliced apples in a pot next to jars of brown sugar and spices on a speckled countertop. Hands hold a measuring spoon and a jar.

Combine ginger, sugar, and water and boil for 15 minutes.

Hand holding small cup of ginger above sliced apples in a pot on a granite countertop, preparing a dish. Warm colors dominate.

Add apples, lemon peel, and lemon juice. Cook on low heat for 2 hours.

Person in apron ladles cooked apples into jars on a speckled countertop. A large pot and funnel are used. Text on apron says "Maria."

Using a jar funnel, fill hot, half pint jars leaving a 1/2 inch headspace.

Use a wooden chopstick to remove any trapped air bubbles from the jars.

Don’t forget to wipe the rims with a clean cloth to clear any residue that could interfere with sealing.

Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath canner for 10 minutes if at sea level. (Remember to adjust your processing time if higher than 1000 feet elevation.)

Chalkboard with water bath canning times for various altitudes, set on a stone countertop. Glass jars and orange jar appear nearby.

Once your apples have completed the appropriate time in the boiling water bath canner, turn off the heat and allow them to cool for 5 minutes. Then, take them out and sit them on a heat resistant surface for 24 hours to cool and completely seal.

A person using tongs to handle jars of preserved fruit on a beige cloth in a kitchen. Countertop is granite, text "Mari" visible on apron.

After they have sealed well, remove the rings and wash the threads and outside of the jars.

Jars of preserved apples, a pile of brown sugar, fresh apples, and ginger on a wooden board. Warm tones create a rustic kitchen scene.

If your jar of Apples did not seal, place them in the fridge and use them immediately. Store the sealed jars in your cool, dry pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes.

If you have any questions about canning with the boiling water canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.