 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 5 |
|
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. Ingredients:
6 lbs apples |
6 lbs sugar |
3 1/2 cups water |
3/4 cup fresh ginger, chopped |
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.
|
|