Apple Jam
Pare, core, and weigh tart apples, allowing for four pounds of apples four pounds of brown sugar. Chop apples, meantime making a syrup of the sugar with as little water as can be used; add apples, the grated peel of four lemons, and a little ginger root. Simmer till the fruit pulp is translucent and golden in colour, when place in small jars. Loaf sugar may be used, the lemon and ginger omitted, and the pulp cooked longer.