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Apple Jelly

Peel and cut in quarters twenty-five pounds good, sound ripe apples, place in a saucepan with just enough cold water to cover, cover pan, set on fire and cook until quite soft to the touch. Remove, carefully press all juice out of apples through heavy cloth into a basin, let stand for fifteen minutes and pass through filter into a copper basin. Add three-quarters of a pound lump sugar for every quart of juice, squeeze in juice two very sound lemons, add a vanilla stick, mix well until sugar is melted, set basin on a brisk fire and cook for a few minutes. Take up a few drops with skimmer, drop over a cold plate, and if drops do not spread like water jelly is cooked right; should it fall like water cook a few minutes longer. Lift up vanilla, wipe and place in sugar, pour jelly in earthen jars, let thoroughly cool, cork well, lay in a cool place, then jelly is ready for use.