4 quarts pippin apples
Wash the apples clean, slice them from the core and place them in a preserving kettle with a quart of water. Boil until entirely soft and then strain through a flannel bag.
To each pint of juice, add 1 pound of white sugar and the juice of 3 lemons. Boil until jellied. Be careful not to stir while boiling.
Submitted by Feb 9, 2010
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