Crab Apples.
Make the syrup as for peaches; allowing, however, half a pound of sugar to a pound of fruit. Clean the blossom end of the apples by rubbing, and drop them into water. Wash and drain them. Drop them, a few at a time, into the hot syrup, and cook until they can be pierced with a silver fork. Fill the jars with the fruit, and, after filling up with hot syrup, seal the jars.
The stems are left on crab apples.