Apple Preserves

Ingredients

• three-fourths of a pound of sugar
• each pound of fruit

Method

1. 1

   Select apples that are not very sour, pare, cut in halves, core, and drop into cold water.

2. 2

   Drain, put into a jar, dissolve sugar, boil and skim, pour over fruit, and let stand overnight.

3. 3

   The next morning, pour off syrup, boil, add fruit, and boil until done.

4. 4

   Add flavorings if desired, then jar and seal.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 101. The excerpt below is the record exactly as published.

three-fourths of a pound of sugar to one of fruit. Boil gently until the sirup has penetrated them, and they look clear. Some of the pieces will cook sooner than The New Kentucky Home Cook Book. 199 others; these must he removed. When done, take them out, put them into jars, boil the sirup until thick, and pour it over them. Miss Florence Williams. PEAR PRESERVES. Peel and cut into halves, remove the cores and hard parts, and drop them into cold water to prevent them from turn- ing dark. Weigh them, and allow three-quarters of a pound of sugar to each one of fruit. Dissolve the sugar with about a cupful of water to the pound. Stir in the white of one egg to every five pounds of sugar. Xow put the sugar into a preserving-kettle, and boil it fast until the scum arises, which remove; then put in the pears; boil them slowly until they look clear; take them out with a perforated skimmer, and spread on dishes to. cool. Flavor the sirup or not, as you prefer, boil it until thick, and pour over the fruit. Ginger sliced thin and boiled in the sirup is a great addition. Mrs. W. C. Sadler. TO PRESERVE PEARS WHOLE. Select nice pears, not quite ripe and free from blemish ; peel them nicely, leaving on a short bit of stem; weigh them, and to each pound of fruit allow one pound of gran- ulated sugar. Dissolve the sugar, put it into the kettle, boil and skim it; put in the pears, and boil them until clear and easily pierced with a fork. Take them out with a perfo- rated skimmer, and lay them on flat dishes to cool ; then put them into jars, and when the sirup is thick, pour it over the fruit, having stuck a clove into the blossom-end of each pear. M. C. S. QUINCE PRESERVES. Take ripe quinces; wash them well so that the peelings maybe used, together with the cores, for jelly; cut them into halves or quarters, core them, and drop into cold Y\-ater. Weigh them, and to each pound of fruit allow three-fourths 200 The New Kentucky Home Cook Book. of a pound of sugar. Put the quinces into a steamer over boiling water until easily pierced with a fork. Have the sirup ready and boiling, and put in the steamed quinces; cook them until clear, skimming all impurities that rise from the surface. Put the fruit into stone jars, and if the sirup is not thick enough, boil it a little longer, and pour it over the fruit. Put into self-sealing jars. Mrs. W. S. C. TO PRESERVE QUINCES WHOLE. Select the largest and fairest quinces, as the poorer ones will do for jelly; take out the cores, and pare them ; boil the quinces in water until tender; to each pound of quinces al- low one pound of sugar; make the sirup; then boil the quinces until clear. Mrs. J. W. Darrow. APPLE PRESERVES. Select apples for preserves that are not very sour, if pos- sible, as the sweeter apples do not mash in cooking. Pare, cut in halves, core, and drop them into cold water to pre- vent them turning dark; and to each pound of fruit

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