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Crab-Apple Jelly

Select fresh, sound fruit, not more than fully ripe. Place one gallon of the fruit in an earthen or porcelain kettle and add one pint of water. Heat slowly until it boils. Continue to cook slowly until the fruit begins to come to pieces, then turn off the juice immediately, pressing the fruit gently back in the kettle as long as the liquor will run off clear. Then strain twice through a fine cloth strainer. Add one pound of the best white sugar for every pound of the juice. Boil ten or fifteen minutes. Skim carefully while boiling.