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1
Wash 15 pounds of tart apples and quarter without peeling.
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2
Place in a preserving pan, just cover with cold water, and simmer gently until soft and tender.
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3
Drain through a jelly bag.
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4
Shift the pulp gently occasionally to keep the juice flowing; do not force the juice through as this will make the jelly cloudy.
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5
Measure 32 fluid ounces of juice into a 12-quart pan and boil for 5 minutes.
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6
Add the sugar and boil for 5 to 8 minutes longer, or until a drop jells on a cold plate. Pour into hot clean jars and seal.
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7
Continue cooking 32 fluid ounces at a time until all the juice has been used.
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8
Use the pulp for making an apple cheese.
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9
MINT APPLE JELLY: Cook a few sprigs of fresh mint with the apples when preparing to extract the juice. [1 or 2 drops of mint sauce may be used if fresh mint is not available.] Add a few drops of green food colouring and mint sauce just before pouring into the jars. Avoid adding too much flavouring and colouring.
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10
SPICED APPLE JELLY: Tie a few whole cloves in a piece of muslin. Drop into the juice at the beginning of cooking and only remove when jelly is poured into the jars.
