4 lbs. tart apples
4 c. water
Sugar

Wash and quarter apples without pairing or removing cores. Place in kettle add water cover and cook slowly until fruit is tender (20 to 25 minutes). Pour into jelly bag and let drip. (Use pulp for apple butter or add water again and extract juice a second time.) Combine this second extraction with the first or use separately. For each cup of juice use 3/4 cup sugar. Cook only 3 to 4 cups of juice at a time. Heat juice to boiling, add sugar gradually and boil rapidly until mixture gives test for jelly. Skim and pour into sterile glasses. Seal with paraffin. Makes 4 (6 oz.) glasses.

Variations: use crab apples. See mint jelly recipe.