1 qt. crab-apple pulp
3 lb. sugar
8 oranges
To the crab-apple pulp, add the sugar, and place over the fire to boil.
Peel the oranges, scoop out the white portion from the peelings, cut the
peelings into thin strips, and add to the crab-apple pulp. Remove the
pulp of the orange from the skins and from between the sections, cut it
into small pieces, and add to the boiling mixture a few minutes before
it is removed from the stove. When it has cooked thick, pour into hot
sterilized glasses. Cool and then seal and label.
65. PLUM CONSERVE.--A rather unusual conserve is made by combining
raisins and English walnut meats with plums. The accompanying recipe
gives directions for the preparation of this conserve.