Boil some pippins till they begin to get tender, then put them into cold water; pare and core them; squeeze the pulp through a sieve and put it over the fire, letting it remain till it becomes very thick; then weigh an equal quantity of fine sugar; boil it till the sugar arises in 6parkles which cluster together; put the marmalade to it, and stir them well with a wooden spoon till the apple begins to boil; then take it off and when a little cool, put it into pots, but do not cover them till quite cold.
Pare, core, and cut your apples into small pieces, put them into water with a little lemon-juice to keep them white. Take them out after a short time and drain them. Weigh, and put them into a stew-pan; if for present use, half a pound of sugar will be sufficient for each pound of apples, but if for keeping, double that quantity will be necessary. Add to it a stick of cinnamon and the juice of a lemon.
Put the stew-pan over a brisk fire and cover it; when the apples are pulped stir the mixture till of the proper consistence: then put the marmalade into pots.