Wayne Gisslen

Apple Marmalade

Preparation info
  • Yield:

    8 lb

    (large)
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Fruit at 100%
Ingredients

Method

Procedure

  1. Chop the apples.
  2. Place all ingredients in a saucepan and cook over low heat until very soft and of a purée consistency.
  3. Force through a sieve or food mill.
  4. Pour into clean glass jars. Refrigerate.