254 Apple Jelly
Take greenings, pippins or crab apples, halve them and take out the cores, boil them till tender in water just sufficient to cover them, boil with them the peel and juice of a lemon, to every three pounds of the apple. Strain the apple, and to each pound, put a pound of loaf sugar. Boil and skim it till clear; when it becomes a jelly, take it up, color it if you like, either with saffron, beet juice, or cochineal. Strain it, and put it in glasses, and set them in a cool place.