Peel and core the apples. Wrap the seeds and the core into a cheesecloth or gauze. (I used a thin old (clean) handkerchief.)

Cut the apples into quarters and then shred.

Peel and thinly slice the ginger.

Place the shredded apple, the ginger and the pouch of apple guts into a large pot.

Add 2 cups (50 cl) of water. Bring to a boil and then cook gently for 30 minutes.

Remove the pouch o’ guts. Add the sugar slowly, stirring with a wooden spoon.

Cook over high heat, stirring frequently. Approximately 15 minutes.

As always, when a drop of jam placed on a cold plate does not spread, you’re finished.

Pour the hot jam into the waiting jars, taking care to ensure that each jar receives a fair share of the heavenly candied ginger slices.

Close the jars and turn over to cool.