Crabapple Marmalade
Ingredients
Directions
Cook the fruit
Boil the crabapples in a kettle with enough water to cover them until soft.
Mash the apples and strain through a coarse sieve.
Make the marmalade
Combine 1 pound of strained apple pulp with 1 pound of sugar in a pot.
Boil for half an hour, then pour into jars.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Crabapples
- Provide natural pectin and tartness that help the marmalade set and taste bright.
- Granulated sugar
- Sweetens the marmalade and, when concentrated by boiling, helps it set and keep.
The step that matters
Boiling the pulp with sugar. Pectin, acid and sugar only gel when concentrated enough by boiling. A boil that is too short leaves the marmalade runny, while overcooking can scorch it or make it stiff and dull.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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