Take the best pippin, or bell-flower apples. No others will make good jelly. Pare, core, and quarter them. Lay them in a preserving kettle, and put to them as much water only, as will cover them, and as much lemon-peel as you choose. Boil them till they are soft, but not till they break. Drain off the water through a colander, and mash the apples with the back of a spoon. Put them into a jelly-bag, set a deep dish or pan under it, and squeeze out the juice.

To every pint of juice, allow a pound of loaf-sugar, broken up, and the juice of two lemons. Put the apple-juice, the sugar, and the lemon-juice, into the preserving kettle. Boil it twenty minutes, skimming it well. Take it immediately from the kettle, and pour it warm into your glasses, but not so hot as to break them. When cold, cover each glass with white paper dipped in brandy, and tie it down tight with another paper. Keep them in a cool place.

Quince Jelly is made in the same manner, but do not pare the quinces. Quarter them only.

Apple Jelly (1)

Pare, core, and cut thirteen good apples into small bits; as they are cut, throw them into two quarts of cold water; boil them in this, with the peel of a lemon, till the substance is. extracted, and nearly half the liquor wasted; drain them through a hair sieve, and to a pint of the liquid add one pound of loaf sugar pounded, the juice of one lemon, and the beaten whites of one or two eggs; put it into a saucepan, stir it till it boils, take off the scum, and let it boil till clear, and then pour it into a mould.

Apple Jelly (2)

Pare and mince three dozen of juicy acid apples, put them into a pan, cover them with water, and boil them till very soft; strain them through a thin cloth or flannel bag; allow a pound of loaf sugar to a pint of juice; clarify and boil it; add the apple juice, with the grated peel and juice of six lemons; boil it for twenty minutes; take off the scum as it rises.

Apple Jelly (3)

Pare and cut into slices eighteen large acid apples; boil them in as much water as will cover them; when quite soft, dip a coarse cloth into hot water, wring it dry, and strain the apples through it; to each pint of juice allow fourteen ounces of fine loaf sugar, clarify it, and add, with the apple juice, the peel of a large lemon; boil it till it jellies, which may be in twenty minutes; pick out the lemon peel, and immediately put it into jars.