Apple Marmalade

Ingredients

• two or three dozen tart, juicy apples
• three-fourths of a pound of sugar
• the juice of two lemons

Method

1. 1

   Stew the apples in just enough water to cover them.

2. 2

   Drain off all the juice through a colander; measure; put it into a porcelain kettle, stirring into it the sugar.

3. 3

   Boil until it begins to jelly; strain in the lemon juice, then put in the apples and boil until thick and smooth.

4. 4

   Put the marmalade into small jars, and paste paper over as you would jelly, or seal.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 106. The excerpt below is the record exactly as published.

APPLE MARMALADE. Stew until tender two or three dozen tart, juicy apples in just enough water to cover them. Drain off all the juice through a colander; measure; put it into a porcelain kettle, stirring into it three-fourths of a pound of sugar to each pint of liquid. Boil until it begins to jelly ; strain into it the juice of two lemons

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