Spiced Fruit Recipes
SPICED CRAB APPLES
3 lb. good sound crab apples: 2 lb. sugar: 1 pint vinegar.
Spices: 1 root ginger, well bruised; pared rind of half a lemon: 2-in. piece stick cinnamon: 2 to 3 cloves: 1 teaspoon whole pimento (allspice).
Wash and pick over the crab apples. Put the vinegar and sugar into a saucepan, heat slowly, stirring occasionally. Add spices, tied in a small muslin bag, to the fruit. Cover pan and cook very gently until just tender. Then remove fruit carefully with a perforated spoon and pack into small-to medium-sized jars. Remove spices and strain liquid. Now boil the liquid in the uncovered pan until it is the consistency of syrup. Pour hot into the jars to cover the fruit by 1/2 in. Seal tightly and store in a cool, dark place for 6 weeks before using.
2 pints white wine or white distilled vinegar: 1 oz. cloves: ½ oz. cinnamon stick and 1 oz. allspice (tied in muslin): 4 lb. sugar: 7 lb. peaches.
Bring vinegar, containing spices, and sugar to boiling point.
Peel the peaches. The golden-yellow, thick-skinned imported peaches called “Hale” or “Cling” are best for this, and these must be scalded for peeling. If garden peaches are used they should not be too ripe and may also need scalding. Large peaches should be split and stoned. Drop the peaches into the boiling liquid. Cook till tender, taking care to see that they are cooked through. Lift out into jars. Remove spices. Boil syrup until thick and pour over the peaches. Tie down.
Treat apricots in the same way, either whole or split.