Total Time
Prep 20 mins
Cook 20 mins

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. If you are unfamiliar with these modern techniques, please go to for the current information.


  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.