Apple Jam (Second Recipe)

Ingredients

• 1 Pound of Apples
• % Pound of Syrup (Equal Weights of Corn Syrup and Sugar)
• 1 Lemon

Method

1. 1

   Place the apples in a jar standing in a saucepan of water, and stew until the apples are tender.

2. 2

   Grate the lemon peel; add the syrup and lemon peel to the apples and boil gently until thick, then add the lemon juice and boil up again.

3. 3

   Put the jam into jars in the usual manner.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 97. The excerpt below is the record exactly as published.

1 Pound of Apples % Pound of Syrup (Equal Weights of Corn Syrup and Sugar) 1 Lemon

Cook this with the app: pantry check, scaling, and the assistant.