Susanna Graham's Apple Preserves
This recipe goes back four generations, to the Chef's Great-Grandmother. We have listed it here exactly as it was handed down to us (recipes were less precise 100 years ago). These preserves are delicious 'as is', and we have never found the likes of them on a store shelf. Feel free to tinker with some seasoning such as cinnamon, cloves, or star anise.
2 cups (500 ml) sugar
1 cup (250 ml) water
Cook until it spins a thread. Add scant quart of peeled, sectioned apples (Jonathan, green or unripe). Cook until transparent.
Reproduced by permission of World Wide Recipes