Apple and Ginger Jam

My mum went to stay with her mum recently and brought home a lot of apples from her tree, and she gave some of them to me. I've used some of them for apple sauce for Sophia's breakfast (she has porridge with fruit in for breakfast) and I decided to make Apple and Ginger jam with some of them. Here's the recipe.

2 1/2 lb Apples (weight after peeling and coring)
1/2 pint water
1 - 2 teaspoons ground ginger
2lb sugar

Peel the apples and core the apples and cut them up into small pieces. (I went for sort of cubes)

Tie the cores and peel up in a muslin bag (Now I actually didn't do this, but instead added a dash of liquid pectin I'd bought at Sainsburys)

Simmer the fruit (and muslin bag or additional pectin) with the water and ginger until a very smooth pulp. (I actually still had a few lumps of apple left, but I think that just adds character to the jam!)

Remove the muslin bag (if you used it)

Add the sugar and stir until dissolved

Boil steadily until set.*

Pour into sterilised jars** and put on the lids. Leave to cool

*To test if the jam is set I have some saucers in the fridge, when the jam is beginning to thicken up and look more jammy I dollop a blob of the jam onto a saucer and put it back in the fridge for a couple of minutes. Meanwhile either turn down the jam or remove it from the heat. Use a finger to push the jam on the saucer, if the jam has a skin which wrinkles when you push it, then the jam is set. You can also use a jam thermometer to see when the jam has reached the correct temperature

** I wash my jars and lids in hot soapy water and then put the jars on a baking tray with sides (so a tin I guess, rather than a tray, the sides hold the jars in!) I put them in the oven on a low heat for at least 15 minutes. (140C/275F/Gas mark 1). Some people suggest doing it with the jars upside down, but I do them right side up cos that's what my mummy does.