The red Siberian crab is best for this purpose. Pick out those that are
nearly perfect, _leaving the stems on_, and put into a preserve-kettle,
with enough warm water to cover them. Heat this to boiling, slowly, and
simmer until the skins break. Drain, cool, and skin them; then, with a
penknife, extract the cores through the blossom ends. Weigh them; allow
a pound and a quarter of sugar and a teacupful of water to every pound
of fruit. Boil the water and sugar together until the scum ceases to
rise; put in the fruit, cover the kettle, and simmer until the apples
are a clear red, and tender. Take out with a skimmer; spread upon
dishes to cool and harden; add to the syrup the juice of one lemon to
three pounds of fruit, and boil until clear and rich. Fill your jars
three-quarters full of the apples, pour the syrup in, and, when cool,
tie up.