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Apple Jelly

Pare, core and slice some good apples into a preserving-pan with enough water to cover them. Place on the fire and boil until they are reduced to a mash, then pour the mixture into a flannel bag so that the liquor cannot drain off. For each pound of filtered apple juice take twelve ounces of sugar, boil and remove any scum that may arise. When boiled sufficiently the syrup should cling to the wooden spoon; or a little dropped on a cold plate should set soon. Put in pots and tie down as with jam.