For 2 (8 oz.) jelly glasses: 6 c. water 1 piece (about 2") fresh ginger root 1 1/2 c. sugar

TIPS: This recipe is based on 3/4 cup sugar to 1 cup prepared apple juice. If you get more than 2 cups juice from the apples, make more jelly based on this proportion. For a decorative effect, you may add chopped crystalized ginger to the jelly while boiling. Leave ginger pieces in jelly when you seal the jars.

1. Trim stem and flower ends off apples. Place into a 4 to 5 quart saucepan. Add water just enough to not quite cover the apple quarters on the very top. Cover.

2. Heat to boiling. Add ginger root. Simmer 45 minutes to 1 hour until apples are very soft.

3. Pour into moistened jelly bag or muslin bag. Hang over bowl. Hang until no more juice drips from bag.

4. Measure juice. You should have 2 cups. (Amount of juice will vary depending on the variety of apples used and length of their storage.)

5. Put juice and sugar into saucepan. Heat to boiling. Boil until candy thermometer reaches 220 degrees.

6. While jelly boils, sterilize 2 jelly jars with rings and sealing lids by boiling for 20 minutes; drain.

7. Pour hot jelly into hot jars. Fit on lids and rings. Cool on rack. Or, pour into sterilized gift containers. Cover with plastic wrap. Cool, then store in refrigerator.