Apple Marmalade

Ingredients

• 1 pound sugar
• 1 pound of fruit
• Flavor with cinnamon
• and lemon to taste

Method

1. 1

   Use tart apples.

2. 2

   Add water and cook to a thick pulp.

3. 3

   Measure and add 1 pound of sugar to 1 pound of fruit.

4. 4

   Stir well all the time to keep from burning, and remove the scum as it rises.

5. 5

   Put in stone jars and cover well.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 80. The excerpt below is the record exactly as published.

APPLE MARMALADE f pound sugar to 1 pound of fruit. Use tart apples. Add water and cook to a thick pulp. Measure and add f pound of sugar to 1 pound fruit. Stir well all the time to keep from burning, and remove the scum as it rises. Flavor with cinnamon and lemon to taste. Put in stone jars and cover well. BLACKBERRY JAM (No. 1) Wash and pick the berries and mash well with the hands. Be sure to squeeze out the heart, which is very hard. Weigh the fruit and put f pound sugar to 1 pound fruit. Boil in a porcelain kettle. Remove scum as it rises and stir constantly to pre- vent sticking at bottom. Let it cook till thick. 327 THE BLUE GRASS COOK BOOK BLACKBERRY JAM (No. 2) Use recipe above, but strain through a colander and remove the seed before cooking. This makes a clear jam, and many people prefer it. DELICIOUS APPLE PRESERVES Mrs. J. W. Fox If sour apples are used, take 1 pound sugar

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