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Orange Jelly

Take four pints of apple juice, made according to the directions given for apple jelly (see APPLE JELLY). Put with this the strained juice of half a dozen oranges, and let it run through a jelly-bag to make it clear. Put into the jelly-bag the thin yellow rind of three oranges. Boil two pounds and a half of loaf sugar with a quart of water. Skim it well, and clear away with a sponge the thick white scum that settles on the sides of the pan. When it is a thick syrup put the juice with it, and boil until a little jelly put upon a plate will set. Turn into pots for use.