Apple Preserves
Apples for preserving should be tart and mellow. Pare, divide and core. Allow 3/4 pound of sugar to 1 pound of fruit; clarify the syrup and add the apples. If there is not syrup enough to cover the fruit, add a little water. Boil until the apples are transparent. Take up, and boil the syrup until it thickens. Flavor with bruised ginger-root, tied in a cloth and boiled in the syrup, or arid a lemon sliced in thin slices just before canning. Pack the fruit in jars and pour the boiling syrup in until full. Seal at once.