Crab-apple Jelly. ✠
Cut Siberian crab-apples to pieces, but do not pare or remove the seeds. The latter impart a peculiarly pleasant flavor to the fruit. Put into a stone jar, set in a pot of hot water, and let it boil eight or nine hours. Leave in the jar all night, covered closely. Next morning, squeeze out the juice, allow pound for pint, and manage as you do currant jelly.
Should the apples be very dry, add a cup of water for every six pounds of fruit.
There is no finer jelly than this in appearance and in taste.