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Preserved Crab-apples

- Wash the apples; cover the bottom of your preserving kettle with grape leaves; put them in; place them over the fire, with a very little water, covering them closely; simmer them gently till yellow; take them out and spread them on a large dish to cool; pare and core them; put them again into your kettle, with fresh vine leaves under and over them, and a very little water, and hang them over the fire till they are green, but do not let them boil. When green, take them out; allow a pound of loaf sugar to a pound of apple; dissolve the sugar in just sufficient water; put it over the fire, when dissolved; boil and skim it; put in your apples, and boil them till quite clear and tender. Put them in jars, turn the juice over them, and when cold, tie them up.