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Siberian Crab Apples, Preserved

For preserving, the Siberian crabs should be gathered before they are fully ripe, as their fine acidity and agreeable texture are then in perfection; when mellow, they are mealy and juiceless. Fill the jars with them in order to judge what quantity will suffice, put them into a saucepan of boiling water, and barely scald them; the moment one of the skins begins to crack, take them off the fire, pour them into a stone colander, peel them (this operation is easily performed, for the peel will curl up as fine, tough, and thin as gold-beater's-skin); then, having made a thin syrup, put the fruit into the jars and pour it hot upon them, push down the apples as they rise to the surface, in order to ensure their all coming in contact with the syrup, and set them away uncovered. On the following day pour them all out into a colander, place the syrup in the saucepan with more sugar, so as to ensure a thick syrup, boil and skim it, and again return it hot over the fruit; continue to keep the mouths of the jars open, and the next day, if the apples are soft enough, and the syrup appears sufficiently thick and clear, tie them over with bladder. In a week, look at them, and, if any mould or fermentation begin to show, reboil the syrup as before directed. For puddings and pies the Siberian crab cannot be excelled. These apples require neither peeling nor coring, and if used before they become mellow, are juicy and brisk in flavour; the core remains entire, and imparts a unique and most delicious flavour; they are less trouble also than most other fruits from their being dressed whole.