Crab-apple Jelly Recipe

Wash apples, remove blossom and stem ends, put them whole into a

porcelain-lined preserving kettle, add cold water to nearly cover

apples, cover and cook slowly until soft. Mash and drain through

cheese-cloth or coarse sieve. It makes the jelly cloudy to squeeze the

apples. Now allow juice to drip through a jelly bag or through two

thicknesses of cheese-cloth, boil twenty minutes and add equal quantity

of sugar, boil five minutes, skim and turn in glasses. Let the glasses

stand in a sunny window twenty-four hours. A sprig of rose geranium

dropped in syrup while it is boiling the last time will give the jelly a

delicious and unusual flavor.

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