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Apple Marmalade

  • Apples, 3/4 lb fruit
  • Water
  • Sugar
  • Cloves, cinnamon or lemon peel (optional)
Peel, core and slice the apples thinly. Put the sugar in a preserving pan with water. Use 2 ounces of water to 6 pounds of sugar. Let it gradually melt. Boil for approximately ten minutes (be patient, you rascal). Put in the sliced apples and a few cloves, cinnamon or lemon peel to flavor, if your little heart desires. Boil rapidly for about an hour. Skim well. Put in jam pots. It should be quite a smooth pulp, clear and a bright amber color. This should keep well for 12 months.
Submitted by Tess M Oct 8, 2009
15 min 30 min 45 min

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