Apple Preserves

Ingredients

• one pound of sugar
• water enough to dissolve the sugar
• half gallon of apples

Method

1. 1

   Make a syrup of white sugar and water enough to dissolve the sugar.

2. 2

   Let boil for two or three minutes in a flat pan.

3. 3

   Select large firm apples, peel and slice thin, leaving in the core; drop in enough pieces to cover the top of the syrup; boil them slowly until they are transparent, take them out on a flat dish and set them in the sun.

4. 4

   Continue until the syrup is all used up.

5. 5

   Then make fresh syrup enough to cover the apples, put all the apples in this syrup after it has boiled a few minutes, and boil them for ten or fifteen minutes; then place in jars and pour the syrup over them and seal.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 9. The excerpt below is the record exactly as published.

Apple Preserves Make a syrup of white sugar and water enough to dissolve the sugar. Let boil two or three minutes in a flat pan. Select large firm apples and peel and slice 22 THE NEW ANNIE DENNIS COOK BOOK thin, leaving in the core ; drop in enough pieces to cover the top of the syrup; boil them slowly until they are transparent, take them out on a flat dish and set them in the sun ; put more apples in the syrup and continue as before until the syrup is all used up. Then make fresh syrup enough to cover the apples, put all the apples in this syrup after it has boiled a few minutes, and boil them ten or fifteen minutes ; then place in jars and pour the syrup over them and seal. It will take one pound of sugar to one of fruit, using half to boil the apples in and half for making the last syrup. Apple Jelly It is a mistaken idea that any kind of apples will make jelly. Select sound, almost ripe apples, peel, slice and put in a porcelain kettle, keep well covered with water until the kettle is nearly full of apples, drain off the water and cover the apples with clear water; cover the kettle closely, place on the stove and boil until very tender. Drain off the juice and add one cup of sugar to one of juice. Boil until jellied, which will be in twenty or thirty minutes. Apple Butter Peel and cut the apples, leaving out the cores. Put in the kettle with a small quantity of water, boil until they will mash easily, rub them through a colander, and add half pound of sugar to each pound of fruit. Boil until clear and thick, take from the fire and flavor with extracts of ginger, cloves or cinnamon. Ground spices can be used but will make it dark. Apple Sweet Pickle Peel and quarter the apples, taking out cores. Boil for half gallon of apples

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