6 quarts prepared apples
7 cups water
Wash the apples carefully, cut them into small pieces and remove any
decayed parts. Put the apples and water into a cooker-pail and let them
come to a boil, then set them in a cooker for four hours or more. When
very soft, pour them into a jelly bag and hang this over a large bowl
for several hours or over night. Measure the juice, boil it for fifteen
minutes, add three quarters as much sugar as the measure of juice, boil
the mixture for five minutes more, or until a drop will jelly on a cold
plate if left for a few minutes. Skim the jelly carefully while it is
boiling. Fruit that is slightly under-ripe is best for jelly. When cold,
seal it in the following manner: For each glass cut a small piece of
white paper to fit inside it, lying on the jelly. This is to be dipped
into alcohol or brandy and laid in place. Cover the top of the glass
with another paper cut three-fourths of an inch larger than the top of
the glass, and paste it down on the sides of the glass, using white of
egg or any paste without a strong odor. Or seal jelly glasses with
melted paraffin poured over the top until the jelly is completely
covered. Do not let the paraffin get very hot or it may give a bad
flavour to the jelly.