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Crab Apple Marmalade

Cook crab apples and sweet or wild plums separately till soft, when rub through colander and measure. To each three quarts of crab apple allow one quart of the plum. Mix and weigh and allow one pound sugar to each of fruit. Cook slowly and very carefully, that this may not burn, till smooth and thick. Place in marmalade pots and when cold seal as for jelly.

Crab apple and apple, or crabs and quinces may be used together for marmalade or any of the berries, citrus, or other distinctively flavoured fruits. They may be put up at different seasons and combined later.

APPLE AND QUINCE MARMALADE® See Quince Marmalade No. 2.