The 1901 Cookbook Archive
No. 3282 — Apple Preserve
English historical translation of Molokhovets recipe No. 3282 from the 1901 Russian cookbook, retaining original methods and measures.
Peel sweet apples, cut each in half and carefully remove seeds, dropping them immediately into cold water; or peel and cut into small cubes, then weigh.
For each pound apples boil syrup from 1½–2 pounds sugar and 4 glasses water. Add the fruit and simmer until translucent but not falling apart, lifting out pieces as they finish.
Pack into a jar, reduce the syrup to the proper consistency, cool and pour over the apples. You may cook the fruit with 1–2 vershoks cinnamon or vanilla.
Original source: Read Russian recipe No. 3282. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.