Canned Fruit, Preserves, and Jellies: Household Methods of Preparation

by Maria Parloa

CRAB APPLES.

• 6 quarts of apples.
• 1½ quarts of sugar.
• 2 quarts of water.

Put the sugar and water into the preserving kettle. Stir over the fire until the sugar is dissolved. When the sirup boils skim it.

Wash the fruit, rubbing the blossom end well. Put it in the boiling sirup, and cook gently until tender. It will take from twenty to fifty minutes, depending upon the kind of crab apples.