Apple or Crabapple Jelly

Wash 15 pounds of tart apples and quarter without peeling.

Place in a preserving pan, just cover with cold water, and simmer gently until soft and tender.

Drain through a jelly bag.

Shift the pulp gently occasionally to keep the juice flowing; do not force the juice through as this will make the jelly cloudy.

Measure 32 fluid ounces of juice into a 12-quart pan and boil for 5 minutes.

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.

Continue cooking 32 fluid ounces at a time until all the juice has been used.

Use the pulp for making an apple cheese.

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.

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.