APPLE JELLY

Various kind of apples may be used successfully to make this jelly, but the nonsuch is by many persons preferred to all others for the purpose. The Ripstone pippin, however, may be used for it with very good effect, either solely, or with a mixture of pearmains. It is necessary only that the fruit should be finely flavoured, and that it should boil easily to a marmalade. Pare, core, quarter, and weigh it quickly that it may not lose its colour, and to each pound pour a pint of cold water and boil it until it is well broken, without being reduced to a quite thick pulp, as it would then be difficult to render the juice perfectly clear, which it ought to be. Drain this well from the apples, either through a fine sieve or a folded muslin strainer, pass it afterwards through a jelly-bag, or turn the fruit at once into the last of these, and pour the liquid through a second time if needful. When it appears quite transparent, weigh, and reduce it by quick boiling for twenty minutes; draw it from the fire, add two pounds of sugar broken very small, for three of the decoction; stir it till it is entirely dissolved, then place the preserving-pan again over a clear fire and boil the preserve quickly for ten minutes, or until it jellies firmly upon the skimmer when poured from it; throw in the strained juice of a small lemon for every two pounds of jelly, two minutes before it is taken from the fire.

Apples, 7 lbs.; water, 7 pints: 1/2 to full hour. Juice, 6 lbs.: 20 minutes _quick_ boiling. Sugar, 4 lbs.: 10 to 25 minutes. Juice three lemons.