Apple Marmalade
- 1 1/2 c Water
- 5 c Sugar
- 2 tb Lemon juice
- 8 c Apples; peeled & sliced
- -thin, about 10 apples
- 1 Orange; quartered, seeded
- -and thinly sliced including
- -rind
Heat water and sugar; stir until sugar dissolves. Add lemon juice, apples
and orange. Boil rapidly, stirring constantly until candy thermometer
registers 220 degrees or until mixture thickens. (Bring to a full boil;
slowly reduce heat and keep at a full boil for 1/2 hour).
Remove from heat. Skim and ladle into hot sterilized jars. Top with thin
layers of paraffin wax. Cool and cover. Store in a cool place.
NOTES : This recipe is originally from the New York Times Cookbook
Recipe by: Vivian Levya
Posted to EAT-LF Digest by Katherine Levya Rodman on
Sep 02, 1998, converted by MM_Buster v2.0l.
and orange. Boil rapidly, stirring constantly until candy thermometer
registers 220 degrees or until mixture thickens. (Bring to a full boil;
slowly reduce heat and keep at a full boil for 1/2 hour).
Remove from heat. Skim and ladle into hot sterilized jars. Top with thin
layers of paraffin wax. Cool and cover. Store in a cool place.
NOTES : This recipe is originally from the New York Times Cookbook
Recipe by: Vivian Levya
Posted to EAT-LF Digest by Katherine Levya Rodman
Sep 02, 1998, converted by MM_Buster v2.0l.
