Tie ginger in bag and simmer in water 25 minutes.
Add sugar to ginger water with lemon juice and simmer over medium heat 15 minutes.
Add 1 cup apple slices to syrup and simmer 12 minutes.
Remove apples from syrup and simmer 1 more cup apple slices for 12 minutes more.
Repeat procedure with remaining apples.
When all apples have been cooked, place fruit in sterilized jars.
Pour cooled syrup over apples.
Seal with paraffin.