Recipes > Preserves & Pickles > Canned & Preserved Fruit > Canned & Preserved Apples > Baked Crab-Apple Preserves

Baked Crab-Apple Preserves

Instructions

Wash, wipe and remove the blossom ends of one-half peck of perfect red Siberian crab-apples. Pour one tablespoon of water in bottom of one gallon stone jar, then place in alternate layers of apples and sugar, using four pounds altogether (with sugar on top). Cover with two thicknesses of Manila paper, tied down securely or with close fitting plate. Bake in a very slow oven (that would only turn the paper a light brown), two or three hours; let stand to cool, keep in cool, dry place.

Print recipe/article only | Save to del.icio.us

Source

The International Jewish Cook Book (1919).