CRAB APPLE JELLY

Wash and core crab apples, put into a preserving kettle and add cold water until it can be seen just below the top layer of the apples. Cook for twenty minutes. Drain in a jelly bag for three hours. To each pint of juice add one-half pound of sugar. Heat sugar in the oven. Bring the juice to the boiling point and boil briskly for ten minutes; add the hot sugar and boil for two minutes. Pour into glasses and cover with paraffin. Crab apple juice added to plum, barberry, quince or peach juice makes deli- cious jelly. Because of the large amount of pectose present in apples, the juice makes a firm jelly very readily.