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Apple Jelly With the Pure Apple Flavor.
Cut nice tart apples into quarters without paring or coring. Throw each piece into a jar of cold water as quartered; then take out with the hand, when enough is done to fill another stone jar; and place in a moderate oven, with thick paper over the top, till perfectly tender (being in a stone jar they will not burn); then mash and strain off the juice, and boil with 1 lb. of granulated sugar to each pint. The result is the most perfect flavor of the apple which flies near, and in the skin, seeds, etc. Porcelain kettles should be used for boiling.
Remarks. —The usual way has been to pare and core, then mash, or grind in a cider mill, boiling the cider, then adding sugar, etc., but the flavor is not nearly so fine. Some use 1/2 less sugar, and add gelatine (Coxes), or isinglass, about 1 oz. to each 3 large apples used. But the true way of baking, above given, is best.
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