Can I make this without having boiled apple jelly first?

The recipe is based on the apple pulp left over after the jelly, but you can boil your own tender apples and pass them to get equivalent pulp.

Why lemon in the marmalade?

The lemon juice gives freshness and provides acid and pectin that help the marmalade thicken and keep.

Apple Marmalade

Apple marmalade from Erken & Steen 1900: the leftover pulp from apple jelly is rubbed through a fine sieve and boiled with ½ kg sugar and the juice of ½ lemon per kilo of pulp, stirring steadily for about ¾ hour.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 295 (falt i det fri)

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About the dish

Fra «Kogebog for skole og hjem» av Henriette Schønberg Erken og Caroline Steen (1900), falt i det fri. En sparsommelig oppskrift som utnytter eplemassen som blir til overs etter eplegelé – en tett, sitrusfrisk marmelade.

How to make it

1
Pass the apple pulp
Rub the apple pulp left over from the apple jelly through a hair sieve (fine-mesh sieve), so that the skins and fibers are held back.
2
Boil with sugar and lemon
Take ½ kg sugar and the juice of ½ lemon per kilo of apple pulp. Boil everything together, stirring steadily, for about 45 minutes (¾ hour).
3
Fill into jars
Pour the marmalade into jars, let it cool and cover.

Changes from the original

Ordrett transkribert; mengder oppgitt metrisk (½ kg sukker, ½ sitron per kilo masse). «Haarsigt» forklart som finmasket sil. «Æblemarmelade» modernisert til «eplemarmelade». Priser ikke oppgitt.

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Frequently asked questions

Can I make this without having boiled apple jelly first?: The recipe is based on the apple pulp left over after the jelly, but you can boil your own tender apples and pass them to get equivalent pulp.
Why lemon in the marmalade?: The lemon juice gives freshness and provides acid and pectin that help the marmalade thicken and keep.

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