Gingerbread Jam (SB Canning version)
- 6 cups apples, peeled and chopped (Sweet apples not tart!)
- 4 T. crystallized ginger, minced
- 1 cup molasses, original (not unsulfured)
- 1 1/2 cup sugar
- 1 t. ground ginger
- 2 T. bottled lemon juice
Cook down apples for 20 minutes in a stainless steel pot till soft adding 1/2 cup water(or apple juice) so the apples don't burn.
Add all the rest of the ingredients and continue to cook, mashing the apples, and creating a smooth consistency. You can use an immersion blender to get the texture you want.
Ladle the recipe into a 5 sterilize half pint jar leaving 1/4" headspace. Remove air, wipe rims, and add hot lids/rings. Water bath for 10 minutes once the water has come back to a full boil.