APPLE JELLY 1

Take many apples as may be required. 1 pint of water to each 1 lb. of apples.
Wash and cut up the apples, and boil them in the water until tender; then
pour them into a jelly bag and let drain well; take 1 lb. of loaf sugar to each
pint of juice, and the juice of 1 lemon to each quart of liquid.

Boil the liquid,
skimming carefully, until the jelly sets when cold if a drop is tried on a plate.
It may take from 2 hours to 3 hours in boiling.

APPLE JELLY 2

Select apples that are rather tart and highly flavored; slice them without
paring; place in a porcelain preserving kettle, cover with water, and let them
cook slowly until the apples look red. Pour into a colander, drain off the juice,
and let this run through a jelly-bag; return to the kettle, which must be
carefully washed, and boil half an hour; measure it and allow to every pint of
juice a pound of sugar and half the juice of a lemon; boil quickly for ten
minutes.

The juice of apples boiled in shallow vessels, without a particle of
sugar, makes the most sparkling, delicious jelly imaginable. Red apples will
give jelly the color and clearness of claret, while that from light fruit is like
amber. Take the cider just as it is made, not allowing it to ferment at all, and,
if possible; boil it in a pan, flat, very large and shallow.

APPLE JELLY 3

Take twenty large ripe juicy pippins. Pare, core, and chop them to pieces. Put
them into a jar with the yellow rind of four lemons, pared thin and cut into
little bits Cover the jar closely, and set it into a pot of hot water Keep the
water boiling hard all round it till the apples are dissolved, Then strain them
through a jelly-bag, and mix with the liquid the juice of the lemons.

To each
pint of the mixed juice allow a pound of loaf-sugar. Put them into a porcelain
kettle, and when the sugar is melted, set it on the fire, and boil and skim it
for about twenty minutes, or till it becomes a thick jelly. Put it into tumblers,
and cover it with double tissue paper nicely fitted to the inside of the top. The
red or Siberian crab apple makes a delicious jelly, prepared in the above
manner.