Time: From 5 to 10 minutes to boil the syrup; about 1/2 hour to simmer the apples

Sufficient for 7 or 8 persons

Seasonable: Make this in September, October, or November

  1. 2 lbs. of any kind of hard apples
  2. 2 lbs. of loaf sugar
  3. 1-1/2 pint of water
  4. 1 oz. of tincture of ginger
  • Boil the sugar and water until they form a rich syrup, adding the ginger when it boils up
  • Pare, core, and cut the apples into pieces
  • Dip them in cold water to preserve the colour
  • Boil them in the syrup until transparent; but be careful not to let them break
  • Put the pieces of apple into jars
  • Pour over the syrup, and carefully exclude the air, by well covering them

  • It will remain good some time, if kept in a dry place.

    Source: The Book of Household Management by Isabella Beeton (1859)

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