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Apple Jam

  • 1 lb apples, pared & cored
  • 3/4 lb white sugar
  • Rind of 1 lemon, grated
  • Juice of 1/2 lemon
Having peeled and cored the apples, weigh them and slice them very thin. Place in a stone jar and surround with boiling water. Allow to boil until tender. When tender, transfer to a preserving pan. Add the sugar, grated lemon rind and lemon juice. Boil slowly for half an hour from the time it begins to simmer. Remove the scum. Put into jars. Cover with a round, oiled paper, laid on to fit. Tie down securely with a second paper brushed over with an egg white to exclude the air.
Submitted by Tess M Oct 6, 2009
8 min 60 min 68 min

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