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Apple Preserves

Take three-quarters of a pound sugar to each pound apples; make a syrup of the sugar and water in which root ginger (bruised and tied in a bag) has been boiled until the strength is well extracted, add a little lemon-juice or sliced lemon, skim off all scum, and boil in the syrup a few apples at a time, until they are transparent, and place in jar. When all are done, boil the syrup until thick, pour, boiling hot, over the apples, and cover closely. Well-flavored fruit, not easily broken in cooking, should be used. The ginger may be omitted if disliked.