Bonus MoFo posting- Apricot Ginger Jam recipe.

From JohnP in the comments to yesterday’s post. I didn’t want this to stay hidden in the comments:
As a special for Macho Pineapple readers, here is the recipe for the preserves from Harrod’s Book of Jams, Jellies, and Chutneys by Rosamond Richardson (1987):

1 lb dried apricots
2 quarts water
4 oz (1/2 c) preserved stem ginger*
2 oz (approx 2 inches) fresh ginger
3 lbs sugar (I used unrefined sugar from Zulka)

*This comes in syrup-filled jars. Try a British or Asian grocery or search “stem ginger” on amazon. It is not the same as crystallized ginger.

Chop apricots, cover with water, and soak for 24 hours. Cut the stem ginger into tiny strips. Transfer the apricots, soaking water, and sliced stem ginger to a kettle. Tie the fresh ginger in a cheesecloth bag and add it to the kettle. Bring slowly to a boil, and simmer 40 minutes. Add sugar, stirring until dissolved. Raise the heat and let it boil rapidly for about 10 minutes. Remove the fresh ginger in its cheesecloth bag. Pour into jars with 1/2 inch headroom. Screw on the lids, and then process in a boiling water bath for 10 minutes.

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