Preserved Apples
- Take equal weights of good brown sugar and of apples; peel or wash, core, and chop the apples fine; allow to every three pounds of sugar a pint of water; dissolve, then boil the sugar pretty thick, skimming it well; add the apples, the grated peel of one or two lemons, and two or three pieces of white ginger; and boil till the apples look clear and yellow. This will keep for years. Crab-apples done in this way, without paring, are next to cranberries.