To-days Recipe APPLE MARMALADE
Six lb. apples (greenings are excellent for this recipe), 41b. sugar, and 4 lemons. Wipe, pare, aud core the apples. Put the skins and cores on with 2 breakfastcups water and boil for 10 minutes, rapidly. Strain the juice. Grate the lemous finely, leaving out all the white pith. Place the apples, cut up in a large stone jar, strain the juice of the lemons over them, along with the water from the skins, and pour over the sugar. Just melt it and pour over the apples. Cover the jar, place it in the oven, and let the fruit cook till tender. Remove to the preserving pan and boil from 30 to 40 minutes. Stir constantly, and pour into pots greased with salad or nut oil. Four ounces blanched and shredded almonds may be added a few minutes before the marmalade is taken from the stove, according to taste.
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Bibliographic details
Dominion, Volume 29, Issue 93, 14 January 1936, Page 4
Word Count
153To-days Recipe APPLE MARMALADE Dominion, Volume 29, Issue 93, 14 January 1936, Page 4
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