STATE POMOLOGICAL SOCIETY. lOI 



Now place the juice in a porcelain kettle, having it spread 

 over as large a surface as possible, as it boils down much quick- 

 er, and allow it to boil rapidly for ten minutes, all the time 

 skimming off whatever scum arises to the top. While the juice 

 is boiling the first time you should have your sugar in the oven 

 heating allowing a pound of sugar to a quart of juice. After the 

 juice has boiled for the first ten minutes stir in your sugar rapid- 

 ly, allow the sugar to all dissolve and then strain the juice the 

 second time to get out whatever specks there may have been in 

 the sugar. Allow the juice to boil the second time until it will 

 just drop in heavy drops from a spoon, this will require, on the 

 average about twelve minutes. Now the jelly is ready to pour 

 off into your tumblers. Allow it to cool until thoroughly hard, 

 and place a piece of wax paper over the top and be sure the 

 covers to your tumblers fit tightly and then place the jelly in a 

 cool dry place. 



In the making of these jellies one must necessarily depend a 

 great deal upon their own judgment, for some apples will jelly 

 much quicker than others, some will perhaps require a little 

 more water for boiling and others will need more sugar, and I 

 will say that it makes a great difference in the time of year that 

 the apple is used, the nearer to the time when the apple is taken 

 from the tree the better. As a rule you will find that the winter 

 apples do not make near as clear a jelly as the fall apples, neither 

 is the flavor of the winter apples as delicate as that of the fall 

 apple. The winter apple though makes a heavier jelly and a 

 more durable jelly than the fall apples for while the jelly which 

 we made last fall is beginning to soften the jelly made from the 

 winter apples wall last through the hottest part of next summer. 

 The lack of clearness in the jelly made from winter apples is 

 attributable to the fact that the winter apple is a harder, firmer 

 apple than the fall apple, and requires much more time to boil 

 the first time. I attribute the more delicate flavor of the jelly 

 made from fall apples to the fact that the apple is taken from 

 the tree and made into jelly, and the apple has not lost any of 

 its richness, which the winter apple must necessarily lose by 

 being picked before they are ripe and then kept in the cellar for 

 a long while before they are used. 



The rule which I have given you, if followed, will, I am sure, 

 give most satisfactory results. 



