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

Crab-Apples

Instructions

To each pound of fruit allow half a pound of sugar, and a pint of water to three pounds of sugar. When the syrup is boiling hot, drop in the apples. They will cook very quickly. When done, fill a jar with the fruit, and fill it up with syrup.

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Source

Miss Parloa's New Cook Book.