Apple Marmalade
No ratings yet
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 4 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Take some good sharp apples fresh from the tiees.
- Pare, core, cover them with cold water, and boil until tender.
- Then drain off the juice, and to every pint of it put three-quarters of a pound of sugar.
- Boil it until it jellies, then return the fruit to it, and boil until the whole will set firm.
- Put into pots, cover close and keep in a cool place.
- This is an excellent substitute for apple sauce when apples are scarce.
- Boil a little water, mix the marmalade with it, warm it up, and serve with the addition of a little lemon juice.
Plating
Cookware for this recipe
-
Saucepan
-
Colander