Preserved Pippins
- Pare and core some of the finest; put them in your preserving kettle, with some lemon peel and all the parings; add a very little water, cover closely, boil till tender, taking care that they do not burn; take out the apples, spreading them on a large dish to cool; pour the liquor into a bag and strain it; put it in your kettle with a pound of loaf sugar to a pint of juice, adding lemon juice to the taste; boil them slowly half an hour, or till they are quite soft and clear; put them with the liquor into your jar, and when quite cold, tie them up with clarified or with brandy paper. They are not intended for long keeping. Hard pears may be done in the same way, either whole or halved, flavoring them to the taste.