Apple Preserve is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic preserve of apples and ginger marinated in a jar and stewed in a pan before being stored in closed jars. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Preserve.
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This is a classic recipe for a Victorian version of Apple Preserve that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. This recipe is for that forgotten Victorian dish, the 'Savoury' which typically came at the end of a meal.
Original Recipe
Peel and core two dozen apples, and place them in a jar with three pounds of powdered loaf sugar and a quarter of a pound of ground ginger distributed in layers. Let them remain two whole days and during half that time let a quarter of a pound of bruised ginger infuse in a pint of boiling water; strain and boil the liquor with the apples for about an hour, skim and take off the fire when quite clear.
12 cooking apples, peeled and cored
675g sugar
56g powdered ginger
56g ginger, bruised
300ml water
Method:
Combine the apples, sugar and powdered ginger in a large, lidded, jar, arranging them in layers. Set aside in a cool place for two days.
After 1 day combine the bruised ginger and water in a pan, bring to a boil then pour into a jar and set aside to infuse for 24 hours. After this time strain the liquid from the ginger and combine in a large pot with the apples. Bring to a boil, cover and cook for 1 hour.
Remove the lid and skim the surface. Continue cooking until the liquid is completely clear. Pack into sterilized and warmed jars then store in a cool place until needed.
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Apples, 24; sugar 3lb.; ginger ground, 1/4lb.; ginger bruised; 1/4lb; water, pint.