No. 3309 — Yellow Apple Jelly

Choose tart reddish apples of one variety, almost but not quite ripe. Leave the skins on, cut each into four parts and remove the seeds, immediately dropping the pieces into cold water to prevent darkening.

Transfer to a preserve pan with fresh water just covering the fruit. Cook until the apples become translucent and the water tastes tart, then strain through a napkin.

For each glass juice take 1 glass fine sugar and cook to the first mark on a wooden splinter. A piece of vanilla may be simmered in the jelly and removed at the end.