CookEat Recipe
Apple Marmalade
English documentary adaptation of Filippini No3194; historical source and modern storage decisions recorded separately.
Method
Steps
Step 1
Peel/slice twenty-five pounds apples, cook in one quart water with juice of one lemon until soft. Sieve into basin and WEIGH recovered apple purée.
Step 2
For each actual pound (454g) recovered purée, select three-quarters pound (340g) sugar; boil with separate TWO GILLS water and vanilla stick ten-minute source guide, add apple purée and stir twelve-minute guide. Remove vanilla.
Step 3
Pack into clean heat-safe containers, cool promptly, refrigerate/freeze; do not use wax/brandy paper and cool-room storage as a shelf-stability claim.
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