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Gingered Apples

For five pounds of prepared apple, allow five pounds of granulated sugar, five ounces of ginger root, three lemons, and a pint of water. Bruise the ginger root, and put it over the fire with the water. Let it simmer some hours, adding water, when needed, to get a strong decoction of ginger. Wipe the lemons carefully, then grate off the thin yellow rind, and extract the juice. Add these to the pint of ginger water. Remove the pieces of ginger from the water, or tie them in a muslin cloth, and let them remain till the confection is finished.

Add the sugar and the apple. Select tart apples, pare and core, then chop them rather Boil the whole until the bits of apple look clear. Then store in jars. coarse.