Apricot or Peach Marmalade
From The Portland Woman's Exchange Cook Book, 1913
Serves 18
The marmalade should be thick, smooth and glossy. Put up in small jars or tumblers.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 84. The excerpt below is the record exactly as published.
Apricot or Peach Marmalade. Put fruit in wire basket and plunge in boiling water for 2 minutes. Rub off the skin with a coarse towel. Can fruit in halves, take out the stones, measure the fruit and put into preserving kettle. To 6 quarts of fruit use 1 quart of water, cook half an hour, then add 3 quarts of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.