Wipe apples, pare, removed stem and blossom ends and cut in quarters. Put in preserving kettle, add cold water to barely cover and add enough mint leaves, well washed, to give a decided mint flavor. Cover and cook slowly until apples are soft; wash, drain in jelly bag. Boil 20 minutes, add the sugar, heated; add more mint leaves, if desired, let boil 5 minutes. Skin and turn in glasses. Let stand in sunny window 24 hours. Cover and remove to dry, cool place.
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