To Preserve Apples

Ingredients

• Weigh the apples
• three-quarters of a pound of the latter to one of the former
• Allow one lemon to every two pounds of fruit.

Method

1. 1

   Peel the apples the evening before.

2. 2

   Weigh the apples and sugar, putting the sugar over the apples.

3. 3

   The next morning, drain the syrup and boil it.

4. 4

   Drop in apples until transparent, then cool.

5. 5

   Flavor with lemon rind and juice, or use mace, ginger, or nutmeg.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 108. The excerpt below is the record exactly as published.

To Preserve Apples.— Apple Jelly.— Blackberry Jam.— Beautiful Jelly Made from Pippin Apples. — Blackberry Preserves. — To Pre- serve Cherries.— Red-currant Jelly.— Fox-grape Jelly.— To Pre- serve Siberian Crab-apples. — To Preserve Cranberries. — ^Damson Preserves. — Sweetmeats of Citron or Cantaloupe Melons. — Green Gooseberries. — Greengage Plums. — ^Jelly.— Grape Preserves. — ^To Preserve Clingstone Peaches. — Peach Jam. — Quince Preserves. — Pear Preserves. — Raspberry Preserves. — Strawberry Preserves. —To Make Jelly out of Strawberry Acid.— Green Tomato Pre- serves. — Sweetmeats.— Pineapple Preserves. — To Preserve Or- anges Whole. — Orange Marmalade. — Quince Marmalade. — Green Sweetmeats. — Fig Preserves. — Quick Way of Preparing Water- melon Rind.— Canned Peaches. — Brandy Peaches. To Pbbskeve Applbs. Pbbl the apples (pippins or wine-saps are best) the evening before they are to be preserved. Weigh the ap- ples and sugar, allowing three-quarters of a pound of the latter to one of the former, and put the sugar over the apples. Next morning drain the sirup from the apples and put it on in a preserving-kettle to boil. When hot drop in enough apples to cover the bottom of the kettle ; when transparent take them off, spread them on dishes to cool and toughen a !kit, and meanwhile let another set of apples be put into the kettle, and so continue lifting out and returning to the kettle until all of your apples are clear and done through. Flavor with fresh lemons, grat- ing off the rind into the sirup and squeezing in the juice. Allow one lemon to every two pounds of fruit.

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