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Apple Jelly (Select the apples)

In apple jelly select the apples with the largest amount of pectin; Lady-blush or fall pippins are best. The first makes a bright red jelly, the latter a jelly almost white. Wipe the fruit, cut into pieces without paring or removing the seeds. Put them in a porcelain kettle and barely cover with water. Cover the kettle and boil about fifteen minutes or until the apples are thoroughly tender. Then drain in a flannel jelly bag. Do not squeeze or press or the jelly will be clouded. To every pint of juice allow one pound of granulated sugar. Put the juice in a porcelain kettle, bring quickly to a boil, add the sugar, stir until the sugar dissolves. Then boil rapidly and continuously until it jellies, about fifteen or twenty minutes. It may be necessary to boil it thirty or thirty-five min. utes before it jellies properly. It is wise, however, to commence testing after the first fifteen minutes' boiling. To do this, take out a teaspoonful of boiling jelly, put it on the bottom of a saucer, and stand in a cold place for a moment. Then scrape to one side with a spoon. If jellied, the surface will be partly solid. If it remains liquid, go on boiling and try again. Remember while that jelly has been cooling, the boiling is going on, and it is wise to try again at once. If boiled past jellying point, you will have a thick, sticky syrup and nothing will make it jelly. This mistake occurs frequently where persons do not understand the chemical process of jelly making; they boil it too long. Just as soon as the surface in the saucer jellies, roll the tumblers quickly in boiling water; remove the jelly from the fire and fill the tumblers; stand aside uncovered for twenty-four hours. Then fasten the tops with two layers of tissue paper; the edges may be pasted down with the white of egg. Do not use metallic covers or even pasteboard, or your jelly will become sour and ooze out of the tumblers. After the tops are thoroughly fastened and the edges dry, dip a paste-brush or sponge in water and just moisten the top of the paper. This moistening stretches the paper, and as it dries again it shrinks and forms a covering as smooth and tight as bladder skin. I do not recommend jelly covered with brandied paper. In my hands it is never satisfactory. Jelly in cooling forms its own airproof cover, and then, if it has a porous top, like paper, will keep forever. A dark, cool closet is best for it. All jellies can be made after this recipe.