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Crab Apple Preserve

Parboil the crab apples, preparing them by coring the unpeeled larger ones and leaving the smaller ones as they are, stems, cores, and skin. Place the parboiled fruit in syrup prepared for apple preserves. Cook carefully a few minutes that the fruit may not fall to pieces. Proceed as with apple preserves. A little lemon or ginger flavouring will be an improvement or one-third part of orange, pineapple, barberry, or almost any berry or citrus preserve.