Crab Apples Recipe

Make a syrup, allowing the same weight of sugar as apples. Let it get

cool, then put in the apples, a few at once, so that they will not

crowd, and break to pieces. Boil them till they begin to break, then

take them out of the preserving kettle carefully. Boil the syrup in the

course of three or four days, and turn it while hot on to the apples.

This continue to do at intervals of two or three days, till the apples

appear to be thoroughly preserved. If you wish to make a marmalade of

the apples, boil them in just water enough to keep them from

burning--strain them when soft, and put to them an equal weight of brown

sugar--stew them over a slow fire, stirring them constantly. When of a

thick consistency, take a little of it out, and set it where it will get

cold. If it then cuts smooth and clear, take the whole from the fire,

and turn it into deep dishes.