Apple Marmalade


Apple Marmalade
Recipe type: Marmalade
Cuisine: British
Serves: About 4kg (9lb)
  • 600ml (1pint) cider
  • 2kg (4½lbs) cooking apples (weighed after they are peeled and cored)
  • 1 lemon
  • 10ml (2tsp) cinnamon
  • 5ml (1 tsp) ground cloves
  • Sugar
  1. Chop the peeled and cored apples into quarters.
  2. Place the apple quarters and cider in a preserving pan and bring to the boil.
  3. Simmer until the apples form a pulpy mush.
  4. Run the contents of the pan through a sieve, collecting the extract and discarding anything left in the sieve.
  5. For every 600ml (1 pint) of sieved apple add 450g (1lb) of sugar.
  6. Return the apple and sugar to the preserving pan.
  7. Add the cinnamon, juice and rind of the lemon, and the cloves.
  8. Heat gently and stir until the sugar is fully dissolved.
  9. Bring to the boil.
  10. Continue to boil until setting point is reached.
  11. Pour into hot and sterile jars, then seal well.
Any cider can be used.

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