Wash the apples; cut them in pieces without peeling or coring, but remove any imperfect parts. Barely cover them with water and boil slowly until they are tender, then strain off the liquor through cheese-cloth without pressing. Measure the juice, and to each pint of juice allow a pound of sugar. Put the juice in the preserving kettle and let it boil five minutes; then add the sugar and stir until it dissolves. Continue to boil it until a little dropped on a cold plate will jelly. It will take twenty to thirty minutes. Turn it into tumblers and cover. This jelly spread on the apple used in tarts improves them very much.