Apple Jelly Marmalade

Preparation info

  • Makes about

    3.5 kg

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A fine-shred orange marmalade using apple jelly as a base, this makes a delicious preserve. Makes good use of windfall apples too.


  • 1.75 kg/4 lb cooking apples
  • 3–4 sweet oranges
  • juice of


Wipe and quarter the apples. Cut away any bad parts and place in a preserving pan. Wipe and peel the oranges and, reserving the peel, cut the orange flesh up and add to the apples. Add the lemon juice and enough cold water to cover the apples. Bring up to the boil, then simmer for 1–1½ hours until very soft. Mash or squash the fruit to a good pulp. Strain the pulp and juice through a scalded je