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Apple Marmalade

  • Apples
  • Sugar
  • Lemon peel
Pare, core and quarter some apples. Put into a preserving pan with enough water to prevent from burning. Grate in some lemon peel. Boil until it is a pulp. Take an equal weight of sugar in large lumps. Dip in water and boil until it is a thick syrup. Add to the pulp and simmer over a quick fire for 15 minutes (be patient, you rascal).
Submitted by Tess M Oct 5, 2009
15 min 30 min 45 min


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