Crab Apple Jelly.
Wash the fruit and put it in a preserving kettle with just enough water to cover it. Let it simmer for one hour. Have a piece of cheese-cloth in a strainer that is set over a bowl, and turn the cooked fruit and liquid into it. Let this drain well; then strain the liquid through a clean flannel bag. Measure it, and place on the fire, in the preserving kettle. Boil for ten minutes, counting from the time it begins to boil; then add the sugar, using a pint and a half for every quart of juice. When this boils up, strain through clean cheese-cloth, and fill warm tumblers. Cover when the jelly is set.
Peach, apple, and quince jellies may be made in this way.