5 lbs. tart apples
Sugar
2-3 drops oil of cinnamon
2 drops red food coloring

Wash fruit; do not pare or core. Cut in eighths, remove blemishes. Barely cover with water; simmering until soft. Strain through a jelly bag. Measure the juice (about 6 cups); heat to a boil; skim and add 3/4 cup sugar for each cup of juice. Stir until sugar dissolves; cook about 15 minutes or until syrup sheets off spoon.

Flavor with oil of cinnamon. Add red food coloring. Pour into hot scalded glasses Seal immediately with paraffin wax. Makes about 6 (1/2 pint) glasses of jelly.