Apple Jelly

Ingredients

• 6 pounds fine baking apples
• 1 quart water
• 0.5 pound loaf sugar

Instructions

1. Pare, core, and cut small the apples. Put them in a preserving pan with one quart of water and boil gently until the apples are very soft and broken.
2. Pass the juice through a jelly bag. Measure the juice and add half a pound of loaf sugar for each pint.
3. Set the mixture on the fire to boil for twenty minutes, skimming off the scum as it rises. Do not over-boil, or the colour will become too dark.