New Hampshire Journal Of Agriculture

Apple Marmalade.—To make apple marmalade, boil some apples with the peel on them until they are perfectly soft, which may be known by pressing them between the thumb and fingers; then remove them from the fire, and throw them into cold water; pare them; place them on a sieve, and press the pulp from the cores; the pulp, which has passed through the sieve, place in a stewpan, and set the pan on the fire long enough to remove the moisture, so that the pulp may become rather thick; take an equal quantity, in weight, of lump-sugar as of pulp; clarify the sugar, and boil it to a good syrup; add the pulp to it, and stir them well together with a good spatula or wooden spoon; place them on the fire; and as soon as they begin to boil, remove them. The process is completed. When the marmalade has become a little cool, put it into pots, but do not cover the pots until it is quite cool.