Apple Jelly

4 lbs firm tart apples

2 cups water

sugar

Wash, core and slice apples. Put water and apples in a large pot;

bring to a boil. Cook over low heat for 15 minutes, or until soft.

Remove from heat; pour through jelly bag or a large sieve lined with

several layers of cheesecloth. Allow juice to drip into container below.

Measure juice; return to pot. Add 3/4 cup sugar for every 1 cup of juice.

Cook over low heat, stirring until sugar is dissolved. Boil rapidly to jelly