Apple Marmalade

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 http://www.uga.edu/nchfp/how/can_home.html for the current information.

• Ready In: 40 mins
• Yields: 10 pints

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.