Apple Jelly Recipe

First peel and core sound sour apples, and put on to stew with just

enough water to cover. Cook until the apples are almost a mush, put in a

jelly-bag, and let hang overnight. Do not squeeze. Next day measure the

juice and let boil twenty minutes, skimming whenever necessary. While it

is cooking, heat an equal quantity of granulated sugar in the oven and

stir it in. Cook five minutes longer, or until the jelly forms when

dropped on a cold saucer. Stand jelly glasses in a dripping-pan,

surround with boiling water, pour in the jelly, and set aside until

firm. When solid, if covered with one-quarter inch of melted paraffin,

it will not mould, nor will tin covers be necessary.

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