Apple Marmalade Using Apples that Date to the 18th Century
Today is a quick post about a recipe I recently tried for Apple Marmalade from The Cooks and Confectioners Dictionary, by John Nott. I used snow apples which date back to the 18th Century in North America, so this is as close as I'll get to tasting the period version of this recipe. Apparently snow apples are the parent apple to Macintosh, so if you can't get snow, I would suggest using macs.
Here is the period recipe:
My version is as follows,
1 lb apples, peeled and cored
12 oz sugar
Boil the apples in some water until tender (about 15 minutes). Drain the apples, mash with a potato masher and add in the sugar. Cook until the mixture thickens and put in jars.
I ended up putting some in the fridge and freezing the rest because I ran out of canning lids. I have made this before and it freezes well. Enjoy!