Apple Marmalade
Take any kind of sour apples, pare and core them; cut in small pieces, and to every pound of apples put 3/4 pound of sugar. Boil over a slow fire until reduced to a fine pulp. Put in jelly jars and keep in a cool place.
Take any kind of sour apples, pare and core them; cut in small pieces, and to every pound of apples put 3/4 pound of sugar. Boil over a slow fire until reduced to a fine pulp. Put in jelly jars and keep in a cool place.