1 Granny Smith Apple, peeled, cored and diced
1 medium onion, diced
1/2 c. golden raisins
1/2 c. Australian Crystallized ginger
1 1/4 c. cider vinegar
2 garlic cloves, chopped
1 c. brown sugar
1 tbsp. fresh ginger, grated
1/2 tsp. dried ginger
1/2 tsp. salt
1/2 tsp. red pepper flakes
Prep your pot for canning as well as your jars to begin with.
I make my jam in a 14" Deep Saute Cast Iron Pan. Place all of your ingredients in the pan and turn heat to medium high, bring to boil - reduce heat to medium and set timer for 30 minutes, stirring occasionally. Mixture should have a steady boil, not rapid. When 30 minutes are up, place into appropriate jars - I tend to get 7-8, 1/2 c. jars. Wipe jar rims, seal and place into water bath for ten minutes. Remove and cool thoroughly - check seals and store any with broken seals in the refrigerator, the rest can be in your pantry for up to one year.
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