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Title: Apple Marmalet
Categories: Preserves
Yield: 1 Batch

1 1/8 c Sugar
2 md Spples; peeled or not; and
-chopped *
1 c Water
1 Lemon peel strip (1" wide);
-boiled in 4 changes of
-water and chopped finely **
1/2 Lemon; juice of

Combine sugar, chopped apples, and water in a small saucepan. Bring
to full boil and keep cooking, stirring occasionally, for 30 to 35
minutes. (The marmalade might want to boil over near the end, so keep
an eye on it.) Remove from the heat and let cool for at least 15
minutes, until apples are amber-colored and clear. Add lemon juice
and cook over low heat just until simmering.

* Note: I wasn't sure whether or not to peel the apples. The recipe
didn't specify, but perhaps peeling would have been obvious to
seventeenth-century marmalet makers? So I partially peeled the
apples, which were originally destined for applesauce and a bit
dinged up to begin with. In the finished product, the peel was barely
noticeable, so next time I'll probably skip this step. However, if
you'd like a very smooth marmalade, there's no harm in peeling the
apples.

** Note: Somewhat inexplicably, the recipe suggests you boil the
lemon peel in "9 or 4" changes of water. I chose 4. And while I
boiled a few strips just in case, I found that one strip about 1"
wide and 2" long provided enough lemon flavor.

Recipe by Marissa Nicosia

Recipe FROM:
<https://rarecooking.com/2016/11/02/to-make-marmalet-of-pippins/>

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