1864 - The Complete Confectioner, Pastry Cook and Baker

Apple Marmelade

DDV CULINARY

Pare and core some good apples;
cut them in pieces into a preserving pan,
with sufficient water to cover them;
put them on the fire, and boil until they are reduced to a mash,
then pass the whole through a colander;
to each pound of pulp add twelve ounces of sugar;
put it on the fire, and boil it until it will jelly;
try it as directed for apple jelly;
put it into pots when cold,
and cover the top with paper dipped in brandy,
or pour over it melted mutton suet,
and tie it over with paper or bladder.