Wash 15 pounds of tart apples and cut into quarters without peeling. Place in large porcelain kettle, cover with cold water and simmer gently until tender.

Drain through cheesecloth, shifting pulp to keep juice flowing. Measure juice (4 cups) into 12 quart kettle and boil 5 minutes. Add 3 cups sugar and boil 5-8 minutes longer or until a drop jells on a cold plate. Turn into hot sterilized glasses. Cover with paraffin and seal. Continue cooking juice 4 cups at a time until all juice is used.