Apple Marmalade

Take the apples to be used after cutting them into quarters and peeling them, and place them in a stewpan with a little water and powdered sugar. Leave them over a slow fire until reduced to a pulp; then still further reduce by simmering until the marmalade clings to the spoon. Cool and serve in a compote-dish or store away in jars to keep. If required for immediate use, sprinkle some sugar over the top and glaze with a hot salamander.

Apricot Marmalade

Select some quite ripe apricots, stone and pass them through a sieve. Put into a preserving-pan two-thirds as much sugar as the quantity of apricots used, and mix in with the apricots, set the pan over the stove and allow the marmalade to reduce slowly till it coats the spoon and falls in large drops from it. Add some of the kernels of the apricots blanched in hot water and dried, and pour it into jars as you would jams. Apricot marmalade and apricot jam are virtually the same thing.

Cherry Marmalade

Remove the stones and stems from the required number of cherries; crush the stones, place them in a saucepan with a little water, and boil them until the flavor is extracted. Put the fruit in a preserving-pan with a small quantity of water and boil until it is reduced to a pulp, stirring it occasionally with a wooden spoon to prevent it from sticking to the bottom and burning. Put three-quarters of a pound of loaf sugar to every pound of fruit into the strained water in which the stones have been boiled, and boil until small, transparent bubbles appear on the top. Mix the clarified sugar with the fruit and continue stirring it over the fire until thick and smooth Turn the marmalade into small glasses or jars, allow it to get cold, then tie them over, and put in a dry store-cupboard until required.

Red Currant Marmalade

Take two quarts of ripe red currants, pick off the stalks and put them in a ' preserving-pan with two breakfast cupfuls of raspberry juice, and boil gently. When the currants begin to break mix one pint of syrup boiled to the candying degree with them and boil the whole until reduced to a thick pulp. Skim the marmalade, flavor with rose-water, and pour into jars. When the marmalade is cold, cover the jars with brandied papers and tie down tightly. Keep in a cool place.

Lemon Marmalade

Soak six or eight ounces of lemon peel in brine for several days. Before preserving, soak the peels in pure water until the taste of the salt is entirely extracted and boil till soft enough to pierce with a straw. Place in a copper preserving-pan nine pounds of preserving-sugar and one quart of water, when boiling, put in the lemon-peel and three pounds of apples cut in slices. Stir all over the fire until very thick. When done, turn the marmalade into jars and leave till very cold. Cover them tightly and keep in a dry cupboard until wanted for use.

Orange Marmalade

Squeeze out all the juice from the required number of Seville oranges and strain it, pour over the pulp of the oranges as much water as will cover it, and let it steep for an hour. Afterwards strain the liquor off from the oranges and mix it with the juice. For each quart of juice allow three pounds of loaf sugar, boil it to the bubble (see Sugar Boiling), mix in the orange juice and boil it for about fifteen minutes, keeping it well skimmed. Turn the marmalade into pots, and when cold, cover and tie them down.