Cider Marmalade

A historical recipe from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott).

No ratings yet

A historical recipe

Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott). Project Gutenberg eBook #9101.

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 3 ingredients

two gallons of sweet cider down
two gallons of apples
three pounds of sugar

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

Boil two gallons of sweet cider down to one gallon;
have ready two gallons of apples, pared and cut;
pour the cider out of the kettle, and clean it;
then put in the apples, and pour the cider in, and two or three pounds of sugar;
if it will not hold all conveniently, add at intervals;
let them stew four hours;
do not stir till they are nearly done--stirring makes fruit stick to the kettle and burn;
if you stir once you must keep on.
This is a pleasant sauce for dinner, or eaten with bread and butter at tea, and will keep in a cool place through the winter.

Plating

Create your own image with FoodStudio

Cookware for this recipe

Saucepan
Chef's knife
Wooden spoon
Kettle