Title: Raisins ( a French Marmalade )
Categories: Jam
Yield: 4 Servings

Text

This recipe is particularly valuable at seasons when fruit is scarce. Take six fine large cooking apples, peel them, and put them over a slow fire, together with a wineglassful of Madeira wine, and half a pound of sugar. When well stewed, split and stone two and a half pounds of raisins, and put them to stew with the apples, and enough water to prevent their burning. When all appears well dissolved, beat it through a strainer bowl, and lastly through a sieve. Molk, if you like, or put away in small preserve jars, to cut in thin slices for the ornamentation of pastry, or to dish up for eating with cream.

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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