Baked Crab Apple Preserves

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • ½ peck crab apples
  • 4 lbs. sugar
  • A 1 gallon stone jar
  • 1 tablespoon water


Wash, wipe and remove the blossom ends of perfect, large red Siberian crab apples. Pour water in bottom of jar, then place in alternate layers of apples and sugar (with sugar on top). Cover with two thicknesses of Manila paper, tied down securely or with close fitting plate. Bake in a very slow oven (that would only turn the paper a light brown), 2 or 3 hours. Let stand to cool; keep in cool, dry place.

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