Apple Jelly
Take half a peck of pippin apples, wash them clean, slice them from the core, put them in a preserving kettle with a quart of water. Boil till entirely soft, then strain through a flannel bag. To each pint of juice add one pound white sugar and the juice of three lemons. Boil till jellied. Do not stir while boiling.--Mrs. P.W.
Apple Jelly.
Pare and stew sour, juicy apples (Greenings are best),in enough water to cover them. Strain as for currant jelly. Allow a pound of sugar for each pound of juice. Put them together and strain. Boil four or five minutes, skimming thoroughly.--Mrs. M.B.B.
Apple Jelly.
Take any number of juicy apples, put them in a porcelain kettle, and boil to rags. Then strain them through a cloth or sieve. Put a pound of loaf sugar to each pint of the juice, and boil till it jellies. Flavor with the seed beaten in a mortar, and put in while the apples are cooking.--Mrs. G. W.