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Barberry and Sweet Apple Preserve

Simmer a quart of barberries in two quarts of water about an hour; then drain in a bag. Use this water in cooking ten pounds of sweet apples, pared, quartered, and cored. Remove the apples from the liquid as they become tender and add more water as needed. When all are cooked, add about five pounds of sugar to the water in which the fruit was cooked, let boil, and then skim, put in the apples, and cook until they look clear. Store as canned fruit.