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Recipe: French Apple Marmalade (1970's)

Preserving - Jams, Jellies
FRENCH APPLE MARMALADE

Serve cold with hot biscuits.

4 or 5 apples (about 1 lb)
1/2 cup water
2 tbsp butter
grated zest of 1/2 a lemon
1/2 inch stick of cinnamon
2 bay leaves
1/2 cup sugar
1 tsp orange flower water or 1 tsp grated orange zest
1 tbsp apricot jam or jelly

Peel apples and slice thinly. Place in a saucepan with 1/2 cup of water and the butter, lemon zest, cinnamon, bay leaves and sugar.

Cook over medium heat, stirring often, until apples are soft, then add remaining ingredients. Remove cinnamon stick and bay leaves and beat with a wire whist or a spoon until creamy and well blended.

Keep refrigerated and serve cold.

Yield 2/3 to 3/4 cup.
Source: Canadian Magazine, Saturday Ottawa Citizen newspaper, May 11, 1973.
MsgID: 019616
Shared by: R. Barton - Sacramento, CA
Board: Vintage Recipes at Recipelink.com
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