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Lady Apple Preserves
Samotkhis Vashlis Muraba
- Makes
1 Quart
- Difficulty
Easy
Published 1999
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.
Ingredients
1 pound 2 ¼ cups 2 cups
Method
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
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