Apple Marmalade Recipe 1 ingredients

To prepare this Apple Marmalade Recipe 1, first pare, quarter and core the apples and put over the fire with just enough water to keep the fruit from burning; cover closely and let cook until soft; press through a colander. Measure the pulp and allow three-fourths a cup of sugar to each cup of pulp. Stir and cook until when tested on a cold saucer the mixture does not separate. Often a lemon or an orange is used to each one or two pounds of apple. Slice as for orange marmalade, discarding the seeds; let cook in water to cover until the peel is tender, then add to the apple pulp.

PEACH MARMALADE

Prepare in the same manner as apple marmalade.