Apple Marmalade

Ingredients

• 6 lbs. sugar
• 3^ teacupfal water
• Some good cooking apples
• a few cloves
• cinnamon or lemon peel for flavor

Method

1. 1

   Peel, core and thinly slice the apples.

2. 2

   Put the sugar in a preserving-pan with the water; let it gradually melt, and boil for 10 minutes.

3. 3

   Then add the sliced apple and flavorings.

4. 4

   Boil rapidly for an hour, skim well, and put in jam pots.

5. 5

   It should be a smooth pulp, clear, and a bright amber color.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 117. The excerpt below is the record exactly as published.

Apple Marmalade — Some good cooking ap- ples, % lb. fruit, 3^ teacupfal water to 6 lbs. su- gar, a few cloves, cinnamon or lemon peel for flavor. Peel, core and thinly slice the apples (apples that cook to a smooth pulp easily) ; put the sugar in a preserving-pan (a tin or iron saucepan will turn them black) with the water; let it gradually melt, and boil it for 10 minutes; then put in the sliced apple, and a few cloves, cinnamon or lemon peel to flavor, if liked. Boil rapidly for an hour, skim well, and put in jam pots; it should be quite a smooth pulp, clear, and a bright amber color. Will keep good for 12 months. Orape Marmalade— Take 10 lbs. of nice ripe grapes and wash them carefully; squeeze the pulps into one dish and throw the skins into another, put the pulps through a colander to remove seeds, then put pulps and skins together with ^ lb. sugar to 1 lb. of fruit and cook thoroughly until jellied. Sweet Tomato Pickle— Three and ^ lbs. tomatoes, 1^ lbs. sugar,

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