Fruit Puree From Pome Fruit.

Apples as ripe as possible, rich in spices, especially the various Reinettes, form a very tasty puree. Pears are never used alone, because they give a grainy and therefore not very fine product. The latter, when used, are mixed with at least 50% apples.

The fruits are washed, freed from all spots of peel, rot and maggot and cut into pieces. Next, put the fruit pieces in a copper-brass kettle, enamelware or similar with a little water on the fire and cook, stirring diligently. The completely soft pieces of fruit are passed through a sieve or a straining machine and thickened on a not too hot stove, stirring continuously with a wooden spoon or a stirrer. When the known thickness of powidels is reached, add a little ground cinnamon, cloves and finely weighed lemon peel and pour the mixture into wooden or earthenware containers, which are hermetically sealed and placed in a cool, healthy room.

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