Apple Marmalade

Pare, core and quarter some apples; put into a preserving-pan with sufficient water to prevent burning. Boil till it is a pulp. Take an equal weight of sugar in large lumps, dip in water and boil till it is a thick syrup; put it to the pulp, and simmer on a quick fire quarter of an hour. Grate in lemon-peel before it is boiled.

Apple Marmalade 2

Some good cooking apples, 3/4 lb. fruit, 1/2 teacupful water to 6 lbs. sugar, a few cloves, cinnamon or lemon peel for flavor.

Peel, core and thinly slice the apples (apples that cook to a smooth pulp easily); put the sugar in a preserving-pan (a tin or iron saucepan will turn them black) with the water; let it gradually melt, and boil it for 10 minutes; then put in the sliced apple, and a few cloves, cinnamon or lemon peel to flavor, if liked. Boil rapidly for an hour, skim well, and put in jam pots; it should be quite a smooth pulp, clear, and a bright amber color. Will keep good for 12 months.