Lady Apple Preserves

Samotkhis Vashlis Muraba

Preparation info
  • Makes

    1 Quart

    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About

Georgia’s fruits are so lush that a popular saying goes, “If fruits had mouths they would eat themselves.” Here, delicate lady apples are cooked into a lovely, mallow pink preserve. Be sure to use unwaxed apples so that the syrup can penetrate the skin.


  • 1 pound lady apples
  • 2 ¼ cups sugar
  • 2 cups


Leaving stems intact, pierce the apples all over with a thin skewer and place in a pot. Cover with boiling water and put a plate on top to keep the apples submerged. Let stand for 15 minutes.

Meanwhile, make the syrup. In a heavy saucepan combine the sugar and 2 cups water. Bring to a boil, stirring until the sugar dissolves.

Transfer the apples to the boiling syrup and stir for