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Apple Marmalade
8 cups thinly sliced apples, about 3 lbs
1 orange
1 1/2 cups water
5 cups sugar
2 tablespoons lemon juice

Wash, pare, quarter, and core the apples. Slice thin. Quarter the orange, remove any seeds, and slice very thin. Heat water and sugar until sugar is dissolved. Add the lemon juice and fruit. Boil rapidly, stirring constantly, to 9 degrees F above the boiling point of the water, or until the mixture thickens. Remove from heat; skim. Pour immediately into hot, sterile canning jars to 1/4 inch from top. Seal. Process 5 minutes in boiling water bath.
Makes 6 or 7 half-pint jars.