Home › Salads and Dressings › Fruits.-Apples

Fruits.-Apples

4 pounds of apples, Juice and rind of one lemon.

Take fine, ripe golden or hollow-cord pippins or bellflowers. Pare, core and throw them into cold water. When you have sufficient to fill two jars take from the water, weigh, put them in a porcelain-lined kettle, cover with boiling water, bring quickly to boiling point standing over a moderate fire, where they will scarcely bubble until tender enough to admit a straw. While cooking put the sugar in another kettle, stirring with a wooden spoon until the sugar dissolves; add the grated yellow rind and juice of a lemon, boil three minutes. With a perforated skimmer lift the apples from the water, hold them a moment to drain, and slide them carefully into the boiling syrup, continuing this until the bottom of the kettle is nicely covered. Cook the apples in this syrup until they have a clear appearance. Then lift them carefully and slide one at a time into a jar. Fill the jars to overflowing with the syrup, screw on the top and finish as directed.

Quinces may be added to the apples or apples and pineapples may be mixed. Apples and pine-apple are delicious.