Apple Jelly
6 lb. apples (any kind).
1 lemon.
Wipe and cut apples in four, remove bad parts. Place in preserving pan with
lemon, well cover with water. Boil to a pulp. Place in a bag, allow to drip into
a clean basin all night. Return to pan, adding 1 lb. sugar to each pint of
juice. Boil for 3/4 hour or until jelly will set. Pour into clean, dry, warm
jar. Tie down at once.