Apple Preserves

Ingredients

• a pound of apples
• a pound of crushed sugar
• a teacup of water
• the whites of two eggs

Method

1. 1

   Pare and slice apples, weigh them and sugar.

2. 2

   Layer apples and sugar in a stone jar, moistening sugar with water.

3. 3

   Let stand overnight.

4. 4

   In the morning, remove apples, boil syrup with a little more water, clarify sugar with egg whites, strain, and return to kettle.

5. 5

   When nearly boiling, add apples, scald briefly, then sun them until tough.

6. 6

   Return to syrup, boil until clear and thick, flavor with lemon or ginger, and seal tight.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 151. The excerpt below is the record exactly as published.

a teacup of water. Stir until it is dissolved; set over a moderate fire ; when it is boiling hot put in the peaches. Let them boil until clear; take up each piece with a spoon and lay on a flat dish to become cold. Let the syrup boil until thick; return the peaches to the kettle and as soon as they are boiling hot seal in jars. Apple Preserves. — Pare and slice your apples; weigh them and your sugar, allowing a pound of crushed sugar to a pound of fruit. In a stone jar place a layer of apples, then a layer of sugar, sprinkling every layer with enough water to moisten the sugar; let this stand all night. In the morning, remove the apples; put the sirup in a kettle, adding a little more water- enough to cook the apples. Clarify the sugar with the whites of two eggs

Cook this with the app: pantry check, scaling, and the assistant.