Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Cider Marmalade

Boil two gallons of sweet cider down to one gallon; have ready two gallons of apples, pared and cut; pour the cider out of the kettle, and clean it; then put in the apples, and pour the cider in, and two or three pounds of sugar; if it will not hold all conveniently, add at intervals; let them stew four hours; do not stir till they are nearly done—stirring makes fruit stick to the kettle and burn; if you stir once you must keep on. This is a pleasant sauce for dinner, or eaten with bread and butter at tea, and will keep in a cool place through the winter.