and chop the apples into quarters. Peel and core, then chop into chunks.
Peel any hard areas from the ginger root and slice. Place the apples
and ginger in a stock pot or Dutch oven with a cup of water and bring to the boil, then reduce
to simmer until cooked, stirring frequently.
a hand blender or other means to puré the apples and ginger. Add
the lime juice, sugar, and spices and continue to cook until the sauce
is thickened. Bring to the boiling point, then stir in the rum and ladle
into hot prepared jars. Process in a canner for 10-20 minutes, depending
on the size of jar you are using.