“An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This is a good recipe to salvage those apples that have gone a little mealy. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.”
READY IN:
40mins
YIELD:
10 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash, peel and core apples; chop finely.
  2. Combine with remaining ingredients and cook slowly until mixture is thick and of marmalade consistency.
  3. Pour into sterilized jelly jars, wipe rims and seal; process in boiling water bath for ten minutes.

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