Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 2 1/4 pounds (1 k) apples -- see below for kinds
- 2 pounds (900 g) sugar
Preparation:
In Italy the preferred kind of apples for making marmalade is the renettes (mela renetta), which are slightly grainy, wrinkled, and tasty. In short, perfect for cooking but not so pretty at the table.Core the apples and cook them in a little water, skins and all. When they are done (a skewer will penetrate easily) pat them dry and put them through a food mill.
Weigh the apple butter thus obtained and add to it 4/5 of its weight in sugar (0.8 pounds sugar per pound apples). Put the mixture in a pot, bring it to a boil, and cook, stirring constantly, for about 5 minutes. Then transfer the marmalade to sterile glass jars. When the jars have cooled cover the marmalade with a thin layer of wax, screw the tops onto the jars, and store them in a cool dark place.
Yield: Several jars apple marmalade.
