No. 1389 Apple Marmalade.
Peel and cut thirty apples in slices, taking out the cores, and if for preserving to every pound of fruit put three quarters of a pound of broken sugar, (but if for immediate use half a pound would be quite sufficient,) place the whole into a large preserving-pan, with half a spoonful of powdered cinnamon and the rind of a lemon chopped very fine, set the pan over a sharp fire, stirring it occasionally until boiling, when keep stirring until becoming rather thick, it is then done; if for immediate use a smaller quantity would be sufficient, which put by in a basin until cold, but if to keep any time put it in jars, which cover over with paper, and tie down until wanted.