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Apple Marmalade

Pare, core, and slice four pounds of apples, and place them in a saucepan with sufficient water to cover them barely. Boil them until quite pulpy, then pass them through a sieve. Put a pound of sugar and a little cinnamon to a pint of pulp, and boil once more, stirring constantly, for half an hour or more. Place the marmalade in jars, and cover them as soon as possible. Probable cost, 1s. 6d. Sufficient for five or six one-pound jars.