This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
Wash, stem and wipe the apples. Remove the stem and blossom end. Cut into quarters and put into the preserving kettle. Add cold water sufficient to come almost to the top of the apples or about 4 quarts of water to 8 quarts of apples. Cover and cook slowly until the apples are soft. Turn the apples into a jelly bag and drain, taking care not to squeeze the apples, as this makes the jelly cloudy. There should be about 3 quarts of juice to 8 quarts of apples and 4 quarts of water. Boil 20 minutes and add an equal quantity of heated sugar. To heat the sugar place in a granite dish, set in the oven, leaving the door ajar and stir. Boil 5 minutes, skim and turn into glasses. Place in a sunny window and let stand 24 hours. Cover with paraffine and a metal cover. Keep in a dry place. If apples are pared a much lighter jelly may be made.
Apple jelly may be made at any time but winter apples are best and should be used when in their prime, that is, from autumn till December or January. When necessary to make apple jelly in the spring add the juice of 1 lemon to every pint of apple juice.
Apple jelly may be flavored by placing a rose geranium leaf in the bottom of each of the glasses before pouring in the hot jelly. As soon as the leaf becomes slightly wilted remove the leaf from the hot liquid before it begins to jelly.
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