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Crab Apple Jelly and Jam

Mrs. Ludlam.

Remove stems and blossoms from the apples; let them scald, and pour off the first water; next put them in plenty of water and let them cook slowly; as they begin to soften dip off the juice for jelly, straining it through flannel. One pound of juice to a pound of sugar for jelly. Next add more water; let apples stew very soft; strain through a sieve, which takes out cores and seeds; to this pulp add brown sugar, pound for pound; it needs careful cooking and stirring.