|Ripe apples||4 Pound (Hard Ones)|
|Water||4 1⁄2 Pint (Or More, As Required)|
Wash apples, remove bruised spots, and cut into thin slices.
Place apples and water in large granite kettle over high flame and boil rapidly 20 minutes.
Strain through cheesecloth 4 times press lightly, but do not force pulp.
Measure pulp and add to it equal amount of water boil again for 20 minutes and strain.
Combine two-extractions (about 3 qts.) in large granite pan so that liquid is about 2 in, deep.
Boil for 30-45 minutes or until reduced to 1/2 in deep, or about 3 cups.
Pour into three hot sterilized bottles and seal at once.
Apple pectin may be added to other jams and jellies to make a firmer substance.
It represents a concentrated jelling agent.