Apple Marmalade

Apple Marmalade is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic preserve of apples and brown sugar cooked in white wine until coloured quite dark. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Marmalade.

prep time

20 minutes

cook time

80 minutes

Total Time:

100 minutes

Makes:

2 jars

Rating:

Tags : British Recipes

This is a classic recipe for a Victorian version of Apple Marmalade that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. This recipe is for that forgotten Victorian dish, the 'Savoury' which typically came at the end of a meal.

Original Recipe

Peel and core two pounds of apples and put them into an enamelled saucepan with half a ping of white wine and one pound of powdered leaf sugar; stew them over a slow fire until the fruit is very soft, and squeeze it through a hair sieve; if not sufficiently sweetened add sugar to taste and put away in jars. It may afterwards be eaten with milk or with cream.

Apples, 2lb.; white wine, 1/2 pint; sugar, 1lb.

Modern Redaction

Ingredients:

1kg apples, peeled and cored
300ml white wine
450g light brown sugar, powdered

Method:

Combine the apples, wine and sugar in a non-reactive pan. Bring to a simmer then cook gently for about 80 minutes, or until the apples are very soft. Pass through a fine-meshed sieve, pressing down on the solids with the back of a spoon. Adjust the sugar to taste then pack into sterilized jars and store in the refrigerator (it will keep for several weeks).

Serve with milk, cream or custard as a dessert or use as pie filling.

Find more Traditional Victorian Recipes Here