Select apples that are rather tart and highly flavored; cut and core them without paring. Place them in a porcelain preserving kettle, cover them with water, and let them cook slowly till the apples look red. Pour into a cullender, drain off the juice and let this run through a jelly bag, then return it to the kettle, which must be carefully washed, and boil it half an hour. Then measure it, and allow half a pound of sugar to every pint of juice, and boil quickly for fifteen minutes. The juice of apples boiled in shallow vessels, without a particle of sugar, makes the most sparkling, delicious jelly imaginable. Red apples will give a jelly the color and clearness of claret, while that from light fruit is like amber. Take the cider just as it is made, not allowing it to ferment at all, and, if possible, boil it in a very large flat and shallow pan.