{"id":7831,"slug":"baked-crab-apple-preserves","title":"BAKED CRAB-APPLE PRESERVES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half peck of perfect red Siberian crab-apples","four pounds of sugar","one tablespoon of water"],"ingredients_norm":["peck of perfect red siberian crab apple","sugar","water"],"steps":["Wash, wipe and remove the blossom ends of one-half peck of perfect red Siberian crab-apples.","Pour one tablespoon of water in bottom of one gallon stone jar, then place in alternate layers of apples and sugar, using four pounds altogether (with sugar on top).","Cover with two thicknesses of Manila paper, tied down securely or with close fitting plate.","Bake in a very slow oven (that would only turn the paper a light brown), two or three hours; let stand to cool, keep in cool, dry place."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w97:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c0151b3393720405a2353d0cc7d105be63659702096de5c6d7f6fe755be44e8f","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/baked-crab-apple-preserves"}