Cut six dozen of sound rennet apples in quarters, take out all the pips,
put them into a sugar-pan, just cover them with cold water, and place
over the fire, let boil until the apples become quite pulpy, when drain
them upon a sieve, catching the liquor in a basin, which afterwards pass
through a new and very clean jelly-bag; to every pint of liquor have one
pound of sugar, which boil to the sixth degree as directed (No. 1379),
when, whilst hot, mix in the liquor from the apple with a very clean
skimmer, to prevent it boiling over keep it skimmed, lift the skimmer
occasionally from the pan, and when the jelly falls from it in thin
sheets, take it up and fill the pots as before; the smaller pots are the
best adapted for jellies.