APPLE MARMALADE.

Northern Advocate, 21 March 1931, Page 4

APPLE MARMALADE.

Wash, pare and core twelve pounds of apples. Put the peel and cores into a preserving pan, cover them with cold water and boil for three-quarters of an hour. Chop the apples finely, and cover them so that they may not get discoloured Avhile the parings are boiling. The general practice is to (sprinkle lemon juice over apples to prevent them from turning dark; but the plan is not a good one, as lemon juice destroys the true flavour of the apples. Sour apples —the kind always used in making jolly, jam, and marmalade—do not require the addition of lemon juice or any other acid flavouring. Put, say, ten pounds of crushed loaf sugar into a preserving pan. Add as much of the strained apple-paring ■water as will just dissolve the sugar; ■stir till the eyrup boils, and skim it once. Put in the. chopped apples, with two teaspoonsfnl of best ground ginger, and, with a wooden spoon or stick, stir the whole constantly till it boils. Draw the pan to the side of the stove and let the marmalade cool slowly for an hour, Stir frequently during the cooking, as this preserve burns readily.