Home › Fruit Desserts › Apple Jelly No. 2

Apple Jelly No. 2

6 pounds of apples 3 pints of water Lump sugar Peel, core, and cut up the apples, and bake in a stew jar with three pints of water. When a pulp, turn into a jelly bag, and hang over a pan all night for juice to run through. To every pint of juice add one pound lump sugar, and boil one hour; when properly done, it will be stiff. Put into air-tight jars.