Apple Jelly

Pare, core, and cut the apples into slices, and put them into a jar with water in the above proportion.

Place the jar in a cool oven, with the jar well covered, until the juice is thoroughly drawn and the apples are quite soft.

Strain the apples through a jelly‑bag.

Add 2 lb. of loaf sugar, crushed to small lumps, to the juice and put into a preserving pan with the juice.

Boil the mixture for more than ½ hour, removing the scum as it rises, and add lemon juice just before it is done.

Put the jelly into pots for use.

Pare and cut the apples into pieces, remove the cores, and put them in a preserving‑pan with sufficient cold water to cover them.

Let them boil for an hour.

Drain the syrup from them through a hair sieve or jelly‑bag, and measure the juice.

Add ¾ lb. of loaf sugar per pint of juice and boil together for ¾ hour, removing scum and keeping the jelly stirred.

Optionally boil a little lemon rind with the apples, and add a small quantity of strained lemon juice just before the jelly is done.

Store the jelly in small pots.

Peel, core, and quarter the apples, and put the fruit, sugar, and ginger in layers into a wide‑mouthed jar, and let them remain for 2 days.

Infuse 1 oz. of ginger in ½ pint of boiling water, cover it closely, and let it remain for 1 day.

Put the apples, sugar, and ginger into a preserving‑pan with the water strained from the ginger, and boil until the apples look clear and the syrup is rich, about an hour.

Add the rind of a lemon just before the apples have finished boiling.

Serve on glass dishes for dessert.