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Apple Jelly

Apple juice made from parings and cores of apples may be used. See "Canned Apple Juice." Or apples freed of imperfections and cut in quarters may be used. Cover the fruit with water and set over the fire to cook until soft throughout; drain in a bag. Let the juice boil twenty minutes; add hot sugar in the proportion of three fourths a cup to each II2 cup of juice taken, and let boil from one to six minutes. Skim before and after the sugar is added.