Apple Preserves

Ingredients

• 1-| lbs. of apples
• the juice of 1 lemon

Method

1. 1

   Choose firm, well-flavored apples, and proceed as directed for quinces.

2. 2

   They can be improved by adding the juice of 1 lemon to each 1.5 lbs. of apples; or cut up and add a little quince.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 375. The excerpt below is the record exactly as published.

APPLE PRESERVES.— Choose firm, well^flavored apples, and proceed as directed for quinces. They can be improved by adding •For Cooking in High Altitudes see pages 16 and 358. PRESEKVES 507 «i the juioe of 1 lemon to each 1-| lbs. of apples; or cut up and add a little quince. PRESERVED APRICOTS— Stone and pare 1 lb. of the finest apricots, put them into a preserving pan, and dust on some double refined sugar; have ready and add 1 cup of the juice of white currants, pressed out of raw berries; 1^ lbs. loaf sugar, putting in half of it first, and adding the balance at 2 different times during the cooking. Boil them over a slow fire, and when done put them ujd, putting 2 or 3 in a glass; be careful not to break them in the skim- ming. A little more boiling makes it jam. CRAB APPLE PRESERVES— The red Siberian crab is the best. Pick out those nearly perfect, leaving the stems on; put them in the preserving kettle with enough warm water to cover them, heat this to boiling slowly, and simmer until the skins break. Drain and skin them; then with a pen-knife extract the cores through the blos- som ends. Weigh them, allow 1^ lbs. sugar and a gill of water to every pound of fruit. Boil the water and sugar together until the scum ceases to rise, put in the fruit, cover the kettle, and simmer until the apples are a clear red and tender. Take out with a skim- mer, spread upon dishes to cool and harden; add to the syrup the juice of 1 lemon

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