Preserved Apples

Peel, quarter, and core firm, sour apples (Newtown pippins are best). To each pound of fruit thus prepared allow one pound of sugar (brown will do). Put the latter on the fire with one pint of water for every three pounds of sugar. Boil till it thickens well. Then skim and put in the fruit, with one lemon (sliced) for each pound of fruit, and a few pieces of whole white ginger (may be omitted). Boil very slowly, as apples easily lose their shape, till clear and they begin to fall. Then fill the jars. Boil the syrup a few minutes longer, skim, and pour over the fruit. Seal when cold. Make jelly of the skins and cores. (See Quince Jelly.)

Preserved Pears

Peel, but leave the stems on. To every six pounds of pears thus prepared allow four pounds of sugar and two cupfuls of water, the juice of two lemons, and the rind of one and one fourth of a cupful of whole white ginger. Put all together except the pears, and boil twenty minutes. Skim, and put in the pears. Boil slowly till tender (about one hour). Take them out and boil the syrup till very thick. Then skim it. Return the fruit and boil slowly for two or three minutes. Then put into jars, and seal while hot. (A little prepared cochineal should be added to give them a good color, if you wish them to look handsome.) The hard winter pear should be used for this.

Preserved Plums

Green Gages and Egg-plums should be scalded for a moment to remove the skins, as with tomatoes. Damsons and small plums are preserved with the skins on; prick them with a needle to try to prevent their bursting, though it is impossible wholly to avoid this. If you prefer, the large plums may be preserved with the skins on, also pricking them in the same way. Allow one pound of sugar to each pound of fruit. Put them in layers in a preserving-kettle, with sugar at top and bottom. Add one pint of water to every six pounds. Heat gradually to draw out the juice. As soon as it comes to a boil take out the plums carefully with a skimmer and spread upon platters in the sun. Boil the syrup till thick, skimming well. Put back the plums and boil ten minutes. Spread on platters again, but in a cool place. When cold and firm, fill jars two thirds full. Pour the hot syrup over, and seal at once.

Preserved Quinces

The yellow, orange quince is the best for preserving; the other is too hard. Pare, quarter, and core (saving skins, seeds and cores for jelly, as there is much richness in them). Cover the quinces with plenty of water and simmer till tender. Take out carefully and spread upon platters to cool. Measure the liquor, and to every pint allow nearly one pound of sugar. Boil up once and skim. Then add the fruit and boil slowly for three quarters of an hour. Then put into jars.

An Economical way to make Quince Preserves, is to prepare sweet apples in the same manner as the quinces, and allow one third apple to two thirds quince by weight, but do not allow any sugar for the apple. When the quinces are clear, take them out and put the apples into the syrup; boil till they look as red as the quinces (about two hours). Then put the apple and quince alternately in the jars, and pour the syrup over. Seal when cold.

When eaten, the apple and quince cannot be distinguished from one another.

One half a peck of quinces will fill four quart jars. If apples are used of course it will increase the quantity. If any syrup is left over, save it for flavoring custards, etc.

(it will keep several weeks), or to put with the juice from the skins and cores when you make jelly of them.