Halve tart apples, and take out the cores. Boil them till very soft, in
a large proportion of water--then let it pass through a jelly-bag,
without squeezing them. Weigh the liquor, and to each pint of it put a
pound of white sugar--then boil it slowly till it becomes a thick jelly,
which is ascertained in the same manner as currant jelly. If you wish to
have it of a red tinge, put in, when taken from the fire, a little
cranberry or beet-juice. If you wish to have it a straw color, put in a
little tincture of saffron. If green, use the expressed juice of spinach
leaves. Let it pass through the jelly-bag again--when cool, turn it into
glasses.