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Crab-Apple Jelly

This is generally the cheapest jelly made, as the fruit is less expensive than that required for the other kinds. Rub each apple until it shines, removing the blossom end and any spots that show signs of decay. If the apples are very small and seem to be dusty, they may be washed, for the rubbing is very tedious unless the fruit is of fairly good size. Four quarts, measured after the apples are cut in pieces will make eleven glasses of jelly. The seeds are always left in for the boiling. Allow a pound of sugar to a pint of juice, unless a very tart jelly is desired, when three-fourths of a pound will be sufficient