Method

Use sour, reddish, almost-ripe apples of a single variety. Quarter each apple and remove the seeds, but do not peel them. Immediately drop the apples into cold water to keep them from darkening. Transfer the apples to a preserving pan, barely cover them with fresh water, and cook until the fruit becomes translucent and the water turns sour. Then strain the juice through a napkin. For 1 glass juice, use 1 glass fine sugar, and reduce to the first mark, having measured the level previously with a spill. It is good to cook a piece of vanilla bean with this jelly and then remove it.

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