Crab Apples Preserves

Ingredients

• one pound of sugar
• each pound of fruit

Method

1. 1

   Peel the apples and drop them in water; when ready, place them in a porcelain kettle and let them just come to a boil; remove from fire, pour into an earthen bowl and let stand twenty-four hours.

2. 2

   Remove cores, drain, pack in sugar, let stand twelve hours, pour off syrup and boil twenty minutes, then put apples in and let boil until clear.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 11. The excerpt below is the record exactly as published.

CRAB APPLES Preserves Peel the apples and drop them in water; when all are ready, place them in a porcelain kettle and let them just come to a boil; remove from the fire, pour them with the water into an earthen bowl and let them stand twenty-four hours. Then take them out of the water and with the small blade of a pocket knife remove the cores. Drain them and then pack in sugar, using one pound of sugar to each pound of fruit

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