Marmalade for the Charlotte

Method

Weigh three pounds of good boiling apples, after they have been pared, cored, and quartered; put them into a stewpan with six ounces of fresh butter, three quarters of a pound of sugar beaten to powder, three quarters of a teaspoonful of pounded cinnamon, and the strained juice of a lemon; let these stew over a gentle fire, until they form a perfectly smooth and dry marmalade; keep them often stirred that they may not burn, and let them cool before they are put into the crust. This quantity is for a moderate-sized Charlotte.

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