Apple-Lemon Marmalade
"From Anne Gardon's "Preserving for All Seasons." I want to try this in the next year or so."
- Ready In:
- 8hrs 45mins
- Ingredients:
- 5
- Yields:
-
4 pints
ingredients
- 4 lemons
- 3 cups water
- 3 lbs cooking apples (about 12 medium apples)
- 6 cups sugar
- 6 mint sprigs, tied up in cheesecloth
directions
- Cut lemons in two and slice thinly, removing pits. Soak in water overnight. Cook over moderate heat until peel is tender, about 10 minutes.
- Peel and core apples. Cut in thin slices. Combine apples, lemons with their liquid, sugar and mint.
- Bring to a boil while stirring. Reduce heat and cook until thick, about 30 minutes.
- Remove mint. Ladle into hot, sterilized jars and seal.
- You may sterilize this jam in a boiling water bath for 5 minutes, if desired.
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RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!
