12 c. fresh apples or any other fruit you desire or 4 (1 lb.) frozen fruit, thawed
4 tbsp. lemon juice
14 c. sugar
4 tsp. cinnamon
1 tsp. each ground cloves and allspice
4 pouches liquid pectin
Melted paraffin

Remove core and skin from apple and save. Make sure fruit is cut in cubes for cooking. The 12 cups are measured after the apples or other fruit has cooked. Measure the 12 cups solidly. Pour into very large canning pot.

Add lemon juice, sugar and spices mixing well. Bring to a full rolling boil (a boil that cannot be stirred down) and boil, stirring, 1 minute. Remove from heat immediately and stir in pectin.

Ladle into hot jelly glasses or jars. Pour 1/8 inch hot paraffin over top (paraffin should cling to sides of jars and contain no air bubbles). Cover with lids and store in cool place.

APPLE JELLY

Using the core and skin cover with water and bring to a boil. Measuring the juice by cups 3 cups juice, 1 tablespoon lemon juice, 3 1/2 cups sugar, 1 teaspoon cinnamon, 1/4 teaspoon each ground cloves and allspice; 1 pouch liquid pectin for each 3 cups of juice make 1 jar jelly.