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Apple Jelly

Wash the apples; remove stem and blossom ends and cut into quarters. Put them in a preserving kettle, adding enough cold water to come nearly to the top of the apples. Cover and cook gently until the apples are soft and clear. Mash the apples and drain them through a sieve in which two thicknesses of cheesecloth have been laid or through a jelly bag. Avoid squeezing the bag or the jelly will be clouded. Boil twenty minutes and add the heated sugar, allowing two cups or one pound to every pint of juice. Boil five minutes; skim, and test by putting a teaspoon of juice in a cool saucer. If it jellies at once, remove from the fire and pour into sterilized glasses.