3. Apple Jelly.
Rub the apples, and cut them up without paring or coring them. Put in a pan and fill with water. Boil 1 hour. Put in a bag and strain. Allow ¾-lbs. sugar to 1 pint of juice, and boil 1 hour. Put a little into a saucer, and if it jellies it is done. Pour into pots.