Apple Marmalade
A historical recipe from A Little Preserving Book for a Little Girl, by Waterman, Amy Harlow (Lane), Mrs. (1920).
A historical recipe
A Little Preserving Book for a Little Girl, by Waterman, Amy Harlow (Lane), Mrs. (1920). Project Gutenberg eBook #44848.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Apples, 1 doz.
- Sugar Water These were nice tart apples of fine flavor.
- Adelaide washed them well, cut into quarters (removing stem and blossoms only), put in saucepan, and added enough water to almost, though not quite, cover the apples.
- These she cooked slowly until very soft, then pressed them through a strainer.
- She next measured the fruit, returned it to the saucepan, and to each cup of fruit added three-fourths of a cup of sugar.
- Returning the saucepan to the fire, Adelaide let it boil gently for three-quarters of an hour, stirring every little while.
- The sterilized tumblers were ready, and into these Adelaide poured the marmalade;
- when cool she wiped the tops and outsides clean, poured melted paraffin over the marmalade, shook the tumblers from side to side gently to exclude all air, pasted on the labels, and stored away in the preserve closet.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon
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Sieve