c("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."
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