Summary

Ingredients

• 300 g iner, fresh, peeled
• 700 ml white wine
• 250 ml apple juice
• water
• 1 kg preserving sugar
• 2 packs Gelfix (1: 1)
• 3 tablespoon lemon juice

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Instructions

1. Cut half of the ginger into small cubes and finely grate the other half. Put both in a saucepan with the wine and apple juice and simmer for about 1 hour. Add a little water now and then.
2. Then pour the contents of the pot through a fine sieve into another pot. Mix the liquid with the preserving sugar and the Gelfix.
3. Add about half of the solid ingredients remaining in the sieve and simmer for about 7 minutes. Fill into jam jars and screw on.