Add the apples, ginger wine, lemon rind and juice to a saucepan, then cover and cook gently for about 15 minutes, stirring from time to time, until the apples are soft. Leave to cool for 10–15 minutes.
Purée the apple mixture in a food processor or liquidizer or press through a sieve. Place the butter in a large bowl set over a saucepan of simmering water and warm until just melted.
Add the sugar and apple purée to the bowl, then strain in the eggs and cook over medium heat for 40–50 minutes, stirring frequently until the sugar has dissolved and the eggs have thickened the mixture (take care not to have the heat too high or the eggs will curdle).
Stir in the chopped ginger, then ladle into warm, dry jars, filling to the very top. Cover with screw-top lids, or with waxed discs and cellophane tops secured with elastic bands. Label and leave to cool. Store in the refrigerator for up to 2 weeks.