Apple Jelly
| Apples, | 1 dozen |
| Sugar | |
| Water |
The apples that made the best jelly, mother told Adelaide, were the "porter apples," the "gravenstein apples," the "maiden's blush," and the "fall pippins."
Adelaide wiped each apple thoroughly with a damp cloth and removed the stems and blossom ends. With a silver knife she cut them in quarters. Placing them in the saucepan, she added cold water until it came nearly to the top of the apples.
Covering the saucepan, she stood it over the fire and let the apples cook slowly until they were very soft. She found it necessary to stir the fruit with a wooden spoon occasionally to prevent the juice from burning. When it was done Adelaide poured it into the jelly bag and let the juice drip over night.
The next morning she measured the juice, and to each cup she measured a cup of sugar, which she placed in an earthenware dish on the back of the range to heat through but not burn.
As soon as the juice had boiled rapidly for twenty minutes, Adelaide added the sugar a little at a time, stirring constantly until it had all dissolved. Then she let it cook to the "jelly point," after which she skimmed it quickly, poured it into a pitcher and filled the sterilized small glasses at once. The glasses were then placed in a sunny window, and, when cold, Adelaide wiped each glass around the top and on the outside with a damp cloth, poured melted paraffin over the jelly, shook it gently from side to side to exclude air, pasted on the labels and stored the jelly away in the preserve closet in the space allotted for jellies.