Make a syrup, allowing the same weight of sugar as apples. Let it get
cool, then put in the apples, a few at once, so that they will not
crowd, and break to pieces. Boil them till they begin to break, then
take them out of the preserving kettle carefully. Boil the syrup in the
course of three or four days, and turn it while hot on to the apples.
This continue to do at intervals of two or three days, till the apples
appear to be thoroughly preserved. If you wish to make a marmalade of
the apples, boil them in just water enough to keep them from
burning--strain them when soft, and put to them an equal weight of brown
sugar--stew them over a slow fire, stirring them constantly. When of a
thick consistency, take a little of it out, and set it where it will get
cold. If it then cuts smooth and clear, take the whole from the fire,
and turn it into deep dishes.