Crab Apple Preserves

Ingredients

• 1^ lbs. sugar
• a gill of water
• the juice of 1 lemon

Method

1. 1

   Pick out nearly perfect red Siberian crab apples, 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.

2. 2

   Drain and skin them; then extract the cores through the blossom ends.

3. 3

   Weigh them, allow 1.5 lbs. sugar and a gill of water to every pound of fruit.

4. 4

   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.

5. 5

   Take out with a skimmer, spread upon dishes to cool and harden; add to the syrup the juice of 1 lemon to 3 lbs. fruit, and boil until clear and rich.

6. 6

   Fill jars half full with apples, pour in the syrup, and when cool, tie up.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 376. The excerpt below is the record exactly as published.

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

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