Apple Jelly Recipe

Halve tart apples, and take out the cores. Boil them till very soft, in

a large proportion of water--then let it pass through a jelly-bag,

without squeezing them. Weigh the liquor, and to each pint of it put a

pound of white sugar--then boil it slowly till it becomes a thick jelly,

which is ascertained in the same manner as currant jelly. If you wish to

have it of a red tinge, put in, when taken from the fire, a little

cranberry or beet-juice. If you wish to have it a straw color, put in a

little tincture of saffron. If green, use the expressed juice of spinach

leaves. Let it pass through the jelly-bag again--when cool, turn it into

glasses.

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