7 lbs. pared, quartered and cored apples, 3 lbs. molasses sugar if obtainable, if not, dark brown sugar. Put apples and sugar in layers in a kettle, cover tight, let stand 12 hours or over night. Then let come just to boiling and simmer without stirring, or uncovering for 5-12 hours.
Apple juice made by boiling the skins of apples in 1/3 their bulk of water, as for jelly, with lemon juice to taste, is a valuable addition. Finely-ground coriander seed may be added. A little date or prune marmalade may also be used.
To each 2 qts. of elder-berry juice prepared as for jelly take 2 lbs. brown sugar and 1/2 peck sour apples. Put juice and sugar on to boil and add the apples pared, quartered and cored; simmer slowly until thick. May be put into jelly glasses.
Equal quantities tomato and apple make a nice butter.