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Jellies/Jams Apple Marmalade

(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861)


green pippin apples​
1 lb. double-refined sugar, to every pint of fruit​
the peel and juice of a lemon​


Pare and core some green pippins, and boil in water till quite soft; break them gently with the back of a spoon ; strain the water through a jelly-bag till quite clear; then to every pint of the fruit put one pound of double-refined sugar, the peel and juice of a lemon, and boll to a strong syrup. Drain off the syrup from the fruit, and pour the apple-jelly over it, and simmer the whole until it becomes thick. Cover with paper.

Common moist sugar is sometimes employed for family use.
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