Quarter, without peeling or coring, ripe crab-apples. Put on the stove in a preserving kettle and allow them to heat slowly. If the apples are very dry you may add a little water, not quite enough to cover the fruit. Boil slowly until the apples are tender and broken to pieces. Put it into a flannel bag, a little at a time, and allow the juice to drop through. Squeezing the pulp will make the jelly cloudy. Measure the juice and proceed exactly as with currant jelly.

APPLE JELLY may be made by the same recipe from any tart, juicy apple.