Photo: Matheus Cenali
Ingredients
- 1 quart cold water
- 2 gills cold water
- 25 pcunds good cooking apples
Directions
1
Peel and slice fine 25 pcunds good cooking apples, add 1 quart cold water and the juice of a lemon, cover the kettle and cook slowly until soft. Press through a sieve into a bowl. Allow f pound granulated sugar to each pound marmalade, put in a fresh kettle, add 2 gills cold water, a little vanilla, and cook over a brisk fire for 10 minutes. Add marmalade, and boil for 12 minutes, con-
2
CA.\'y^FJ) FRUITS AND VEGETABLES. 273
3
stantly stirring, fill Mason jars while hot and seal. This will keep in stone jars if covered with brandy papers and tied up tight. Pear and quince marmalades are made in the same way.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive