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Apple Marmalade

Apple marmalade from the leftover pulp of apple jelly: 1 kg pulp is strained, cooked 45 min with ½ kg sugar and the juice of ½ lemon, and filled into jars.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 589 (falt i det fri)

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About the dish

A thrift recipe: the apple pulp left over after cooking jelly is cooked into marmalade. Typical of Erken's attitude that nothing should be wasted.

How to make it

  1. 1

    Strain the pulp

    Rub the apple pulp through a fine-mesh sieve (hair sieve).

  2. 2

    Cook

    Cook the pulp with the sugar and lemon juice, stirring steadily, for about 45 minutes.

  3. 3

    Fill and cover

    Pour the marmalade into jars, let it cool, and tie covers over.

Changes from the original

The fractions ½ were read from the OCR text "Va". Hair sieve is given as a fine-mesh sieve. Units modernized.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 589) → 1949 (korrekturlest, s. 707)~47% av teksten endretfjernetlagt til
Til 1 kg. av den eplemasse, eplemasse som blir tilovers, efter at tilovers efterat man har kokt eplegelé, tages ½ tas 1/2 kg. sukker samt saften av ½ citron. 1/2 sitron. Eplemassen gnides gnis gjennem en haarsigt, hårsikt, koker med sukkeret og citronen sitronen under jevn omrøren ca. ¾ 3/4 time, heldes paa helles på krukker, avkjøles, overbindes.

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Frequently asked questions

What is used as the raw ingredient in this marmalade?
The apple pulp left over after you have cooked apple jelly. For 1 kg apple pulp, use ½ kg sugar and the juice of ½ lemon.
How long should the marmalade cook?
About ¾ hour (45 minutes), stirring steadily, after the apple pulp has been rubbed through a hair sieve.
How is the finished marmalade stored?
It is poured hot into jars, cooled, and tied over.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 589.

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