Apple Marmalade
Submitted by leone8
Homemade apple marmalade with bright lemon zest and liquid pectin for perfect spreadable texture. Cook fresh apples into smooth sauce, then turn it into jammy goodness in minutes.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
30 minThis apple marmalade is ridiculously easy, the kind of preserve that makes you wonder why you ever bought the store-bought stuff.
Fresh apples cook down into silky applesauce, then you stir in grated lemon rind, sugar, and liquid pectin before boiling hard for just one minute.
That’s it. The pectin does all the heavy lifting, giving you a thick, spreadable marmalade that tastes like pure autumn.
Chef Tips
- Use just enough water to prevent sticking when cooking apples; too much makes watery marmalade
- Stir constantly during the one-minute hard boil to prevent scorching on the bottom
- Skim any foam that rises to the surface before jarring for clearer, prettier marmalade
Ingredients
Directions
Pare and slice apples. Add just enough water to prevent sticking. Cover and cook until apples are soft. Add grated rind and juice of lemon, and sugar. Heat to boiling, stirring constantly. Boil hard 1 minute. Remove from fire. Add fruit pectin. Stir 1 minute. Skim.
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