This variation illustrates the supreme versatility of apples and how they will blend with just about any fruit. Using this template, you can combine whatever fruits you have a plentiful supply of, using them half and half with apples, cook, and process to a purée, then match the volume in sugar. Make this marmalade using crab apples or a variety of cooking apple with a sharp flavor and offset them with another tangy fruit.
MAKES: about 4 cups
- 1½ pints black currants
- 1 pound apples, cut into large chunks
- 2 cups warmed sugar
- Strip the cranberries from their stalks by running the tines of a fork over the stems.
- Place all the fruit together in a pan with 3 tablespoons water (just enough to keep the fruit from catching on the bottom of the pan). Simmer gently until the fruit is soft, the juices flow, and the apples are fluffy. Remove from the heat and leave until cool enough to handle.
- Press the fruit mixture through the fine disk of a food mill, or a sieve, into a bowl. Measure the purée, then pour it into a preserving pan and add an equal volume of warmed sugar. Stir over a low heat until all the sugar has dissolved, then turn up the heat and boil rapidly to reach setting point. Skim if necessary.
- Pour the marmalade into hot, sterilized jars and seal.